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 isnt 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. DIRECTIONS: ========== 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. 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. * Source: The Herb Companion - June/July 1993 * Typed for you by Karen Mintzias
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|Serving Size: 1 Torta (731g)|
|Recipe Makes: 1 Torta|
|Calories from Fat: 1061 (72%)|
|Amt Per Serving||% DV|
|Total Fat 117.9g||157 %|
|Saturated Fat 79.2g||396 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 307.4mg||95 %|
|Sodium 1827.2mg||63 %|
|Potassium 1322mg||35 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 26.4g|
|Protein 73.5g||105 %|
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Calories per serving: 1464
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