Chevre Torte with Mango and Sweet Pepper Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
½ cup dry bread crumbs
3 Tbsp. hazelnuts
5 oz./140 gm. chevre cheese, plain
8 oz./250 gm. package light cream cheese
3 eggs
2 small cloves of garlic, minced
3 Tbsp. chives, chopped
¼ tsp. each salt and black pepper
Butter for the springform pan
Salsa:
3 red peppers, halved and seeded
2 jalapenos, halved and seeded
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 clove garlic, minced
Salt and pepper to taste
1 ripe mango, peeled and chopped
¼ cup chopped fresh cilantro
Crackers for serving
Instructions:
Serves: 10-12
For the salsa, preheat the broiler. Broil the peppers and jalapenos on a baking sheet until just slightly singed on the edges. Turn and continue to broil until softened about 15 to 20min. You might not want to have the pepper really close to the broiler element as you don’t want them blackened.
In a bowl stir together the lemon juice, olive oil, garlic and salt and pepper. Add the mango. Without peeling coarsely chop the red pepper and finely chop the jalapenos. Stir into the mango mixture and add the cilantro. Refrigerate until ready to use.
Preheat oven to 350F. Generously coat a 81/2″ springform pan with butter. In a food processor whirl the bread crumbs and the hazelnuts. Press lightly into the buttered pan. Coat up the sides of the pan also about 1″.
Wipe out the processor and whirl together the chevre and cream cheese. Add the eggs, garlic, chives and salt and pepper and whirl to mix well.
Pour over crumbs and spread evenly. Bake for 35-40 min. until the center seems firm when jiggled. Let cool at least 10 min.
About 20 min. before serving let the salsa come to room temperature. Serve slices of the chevre torte with the salsa and Melba toasts like crackers.
From noshingwiththenolands.com