My F&W
quick save (...)

Goat Cheese and Almond Torte

  • SERVINGS: 16
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1 cup whole blanched almonds (about 5 ounces)
  2. Vegetable oil, for frying
  3. 30 medium sage leaves
  4. 11 ounces mild goat cheese, softened
  5. 1/2 pound cream cheese, softened
  6. 1/2 teaspoon freshly ground pepper
  7. Toasted croutons, for serving
  1. Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 10 minutes, or until golden. Let cool, then coarsely chop the nuts.
  2. Heat 1/2 inch of vegetable oil in a skillet. Fry the sage leaves in 2 batches until crisp, about 30 seconds. Transfer to paper towels to drain. Let cool, then crumble.
  3. In a bowl, combine the goat cheese and cream cheese and beat with a wooden spoon until smooth. Stir in the pepper. Line an 8-inch round cake pan with plastic wrap, leaving a 5-inch overhang; smooth out any large wrinkles. Spread half of the cheese mixture evenly in the cake pan and sprinkle with two-thirds of the almonds; press them down lightly. Scatter the sage on top, then cover with the remaining cheese; don't dislodge the almonds. Fold the overhanging plastic onto the cheese and refrigerate until firm, at least 1 hour or overnight.
  4. Unwrap the torte and invert onto a large plate; discard the plastic. Pat the remaining almonds around the edge of the torte and let return to room temperature. Serve the croutons on the side.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.