Text 26197, 73 rader
Skriven 2015-04-21 07:55:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 733
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pesto, Olive & Roasted-Pepper Goat Cheese Torta
 Categories: Five, Cheese, Snacks, Appetisers
      Yield: 9 servings

    1/4 c  Prepared basil pesto
           Oil for brushing pan
    1/4 c  Fine chopped rinsed drained
           Bottled roasted red peppers
     20 oz Soft mild goat cheese;
           - softened, room temp
      3 tb Bottled black olive paste or
           - tapenade

  SPECIAL EQUIPMENT: a 2 1/4-cup loaf pan (5 3/4" by 3
  1/2" by 2 1/4")

  ACCOMPANIMENT  crackers or toasts

  Drain pesto in a small fine-mesh sieve set over a bowl 15
  minutes, then discard excess oil.

  Lightly oil loaf pan and line with a sheet of plastic wrap
  large enough to allow a generous overhang on all 4 sides.

  Blot peppers well between paper towels to remove excess
  liquid.

  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 pesto.

  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 olive paste. 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
  torta stand at room temperature 20 minutes before serving.

  COOKSCÇÖ NOTE: For a smoother-looking torta, oiled loaf pan
  can be lined with parchment paper instead of plastic wrap.
  Cut 1 long piece of parchment to line bottom and ends,
  leaving a 2" overhang, then trace and cut out 2 more
  pieces for sides of pan plus a 2" overhang. Torta can be
  chilled in pan up to 24 hours. Let torta stand at room
  temperature 20 minutes before serving.

  Recipe by Amy Mastrangelo

  July 2003 | Gourmet

  Serves 8 to 10 (hors d'oeuvre)

  MM Format by Dave Drum - 31 July 2009

  Uncle Dirty Dave's Archives

MMMMM

... It is better to know some of the questions than all of the answers.

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