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Ingredientes
- 1 med Onion, finely minced
- 2 Tbsp. Butter
- 11 ounce Goat cheese
- 4 Tbsp. Fresh chives, finely minced
- 4 Tbsp. Fresh cilantro, minced
- 2 tsp Cumin seed
- 1 tsp Sweet paprika
- 2 x Garlic cloves, chopped
- 1 dsh Cayenne pepper Salt Freshly grnd pepper
- 1 x Green pepper, minced
- 1 x Red pepper, minced (plus top for garnish) Lettuce leaves Fresh cilantro sprigs
Direcciones
- Although this torta is from Provence, its superb taste suggests a Moroccan influence. Choose a mild to mature chevre, depending on your taste. If goat cheese isn't to your liking, you can substitute feta or possibly a mild blue cheese. The crisp texture of the green and red peppers contrasts delightfully with the smooth spiced cheese.
- DIRECTIONS: = Saute/fry the onion in butter till soft. Place all ingredients except peppers and garnishes in a food processor or possibly mixing bowl and blend thoroughly. Line a 3- to 4-c. mold with a double thickness of cheesecloth. Place the red pepper top upside down in the bottom of the mold and sprinkle minced red and green pepper bits around it. Cover with half the cheese mix and level the mix with a spoon. Sprinkle on the remaining pepper bits and add in the remaining layer of cheese. Fold the cheesecloth over the top and press it slightly to hard in place. Let the mold set overnight in the refrigerator.
- To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with lettuce leaves and fresh cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 673g | |
| Calories 1165 | |
| Calories from Fat 796 | 68% |
| Total Fat 90.61g | 113% |
| Saturated Fat 60.3g | 241% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 1333mg | 56% |
| Potassium 834mg | 24% |
| Total Carbs 28.69g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 14.33g | 10% |
| Protein 62.78g | 100% |
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