Crab & Goat Cheese Torte

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

A savory cheesecake, this torte is enhanced by the addition of crab and goat cheese. The cilantro oil adds a distinctive, fresh flavor.

Ingredients

Torte
1 lb. crab meat (Jumbo Lump preferred, but any grade will do)
1 1/2 lb. goat chest (soft)
1 1/2 lb. cream cheese
6 whole eggs
3 egg yolks
4 oz. heavy cream
2 Tbsp. corn starch
8 oz. red pepper, diced and blanched
2 Tbsp. fresh dill, chopped
2 Tbsp. Dijon mustard
3 oz. chopped shallots
1 lemon, juice of
1/4 tsp. nutmeg, ground
salt and pepper to taste

Relish:
2 avocados, diced
1/2 cup kalamata olives, diced
1 large tomato, seeded and diced
1/4 cup extra virgin olive oil
1 Tbsp. white balsamic vinegar
1 Tbsp. red onion, minced
Salt and pepper to taste

Cilantro Oil:
2 garlic cloves
2 bunches cilantro
1 cup extra virgin olive oil
salt and pepper to taste

Steps

1. Put cream cheese and goat cheese in mixing bowl and mix until smooth. Add eggs one at a time and then yolks until mixture is smooth. Add salt and pepper to taste along with nutmeg, dill, Dijon mustard, lemon, shallots, red pepper and mix until all is incorporated.

2. Dissolve cornstarch in heavy cream and fold into mixture. Gently fold in crab meat.

3. Pour into greased 10-inch spring form pan and bake in water bath for about 1 hour and 20 minutes at 325 degrees or until inserted toothpick comes out clean. Refrigerate until served.

Relish:

1. Mix all ingredients together just before serving.

Cilantro Oil:

1. Blanch leaves in boiling salted water for about 15 seconds. Immediately remove and place in ice bath to retain color. Squeeze out water. Place all ingredients in food processor until smooth.

2. To serve: cut wedge of torte and let stand at room temperature for about 10 minutes. Spoon avocado relish into center of plate. Place slice of torte on bed of relish. Drizzle with cilantro oil around plate and garnish with sprig of cilantro.

Source: Recipe from Chef Daniel Hendon

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources