1/4 cup Pete's Classic
Pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
(or try
roasted Islander or Italia peppers from
your garden!)
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons black olive tapenade
Drain pesto in a small fine-mesh sieve set over a bowl
15 minutes, then discard excess oil. Ditto for tapenade. Blot peppers
well between paper towels to remove excess liquid.
Lightly oil a loaf pan and line with a sheet of
plastic wrap large enough to allow a generous overhang on all 4 sides.
Spread about one fourth (1/2 cup) of cheese evenly
over bottom of loaf pan and top with all of pesto, spreading evenly.
Drop 1/2 cup cheese by tablespoons over pesto and spread gently to
cover.
Top with chopped peppers, spreading evenly. Drop
another 1/2 cup cheese by tablespoons over peppers and spread gently to
cover peppers.
Spread olive paste evenly on top, then drop remaining
cheese by tablespoons over olive paste, spreading gently to cover. Cover
pan with another sheet of plastic wrap and chill at least 8 hours.
Remove plastic wrap from top of pan and invert torta
onto a serving plate, then peel off remaining plastic wrap. Let stand at
room temperature 20 minutes before serving.
Note: Torta can be chilled in pan up to
24 hours. Let stand at room temperature 20 minutes before serving.
Adapted from Bon Appetite
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