Best 3 Pesto Olive And Roasted Pepper Goat Cheese Torta Recipes
Indulge in a culinary journey with our Pesto Olive and Roasted Pepper Goat Cheese Torta, a symphony of flavors and textures that will tantalize your taste buds. This savory dish features a crispy puff pastry crust enveloping a creamy goat cheese filling, studded with succulent roasted red peppers, briny olives, and aromatic pesto. The harmonious blend of tangy goat cheese, roasted red pepper's sweetness, salty olives, and vibrant pesto creates a flavor profile that is both complex and irresistible. Additionally, discover variations of this delightful recipe, including a Spinach and Artichoke Goat Cheese Torta bursting with earthy spinach, tender artichokes, and a rich goat cheese filling, and a Mushroom and Leek Goat Cheese Torta, featuring sautéed mushrooms, caramelized leeks, and a creamy goat cheese center. Each variation offers a unique taste experience, ensuring there's a torta for every palate.
Let's cook with our recipes!
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
PESTO & ROASTED-PEPPER GOAT CHEESE TORTA
This not only tastes good, it looks pretty, too! I serve it at parties as part of the appetizer spread. It's good on a plain cracker or little round of toast.
Provided by SuzyQ in Seattle
Categories Spreads
Time 8h15m
Yield 16-20 serving(s)
Number Of Ingredients 4
Steps:
- Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
- Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
- Blot peppers well with paper towels to remove all excess liquid.
- Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
- Cover with another sheet of plastic wrap and press it down on top of the cheese.
- Chill at least 8 hours.
- Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
- Let torta stand at room temp for 20 min before serving.
Nutrition Facts : Calories 187, Fat 14.9, SaturatedFat 10.2, Cholesterol 39.2, Sodium 316.2, Carbohydrate 2.8, Fiber 1, Sugar 1.3, Protein 11.1
GOAT CHEESE TORTA
This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on "What's Cooking America?" The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time.
Provided by Kathy228
Categories Spreads
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
- In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
- Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
- Layer with another 1/3 of the cheese mixture.
- Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
- Cover with plastic wrap and press gently to pack. Refrigerate overnight.
- Uncover and invert onto a serving plate, carefully removing the remaining wrap.
- Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.
Tips:
- Choose ripe, flavorful tomatoes: This will ensure that your torta has the best possible flavor.
- Roast the red peppers yourself: Roasting your own red peppers gives you more control over the flavor and texture.
- Use a good quality goat cheese: This will make a big difference in the overall flavor of the torta.
- Don't overmix the batter: Overmixing can make the torta tough.
- Bake the torta until it is golden brown and a toothpick inserted into the center comes out clean: This will ensure that the torta is cooked through.
Conclusion:
This pesto, olive, and roasted red pepper goat cheese torta is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover pesto and roasted red peppers, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give this torta a try!
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