Ingredients Jump to Instructions ↓

  1. 1 Onion - finely chopped (medium)

  2. 2 tablespoons 30ml Butter

  3. 11 oz 312g Goat cheese

  4. 4 tablespoons 60ml Fresh chives - finely chopped

  5. 4 tablespoons 60ml Fresh cilantro - chopped

  6. 2 teaspoons 10ml Cumin seed

  7. 1 teaspoon 5ml Sweet paprika

  8. 2 Garlic cloves - minced

  9. 1 Cayenne pepper

  10. Salt

  11. Freshly ground pepper

  12. 1 Green pepper - chopped

  13. 1 Red pepper - chopped

  14. (plus top for garnish)

  15. For Garnish

  16. Lettuce leaves

  17. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. 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 a mild blue cheese. The crisp texture of the green and red peppers contrasts delightfully with the smooth spiced cheese.

  2. Saute the onion in butter until soft. Place all ingredients except peppers and garnishes in a food processor or mixing bowl and blend thoroughly. Line a 3- to 4-cup mold with a double thickness of cheesecloth. Place the red pepper top upside down in the bottom of the mold and sprinkle chopped red and green pepper bits around it. Cover with half the cheese mixture and level the mixture with a spoon. Sprinkle on the remaining pepper bits and add the remaining layer of cheese. Fold the cheesecloth over the top and press it slightly to firm in place. Let the mold set overnight in the refrigerator.

  3. 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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