The Best Goat Cheese Torte Ever

Luscious. Splashy. Soothing. Invigorating. How can one torte do it all. Rich, intoxicating goat cheese with a layer of minty-herb spring green pesto and a layer of sweet-spring-song plum jam. How can you resist?
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This torte came to me at the perfect time. I am wrestling with elves and I cannot see my way clear to the end of their story. It's a famous story. It's not like I don't know how it ends. I just don't know who these elves are. And it's due in two weeks.

I mortgaged the homestead and sprung for Coach Farm's goat cheese. No elves were going to leave me any. I was going to follow Mario Batali's recipe - but he added butter to the goat cheese and I thought - if I'm going to spring for truly rich goat cheese it should be flavorful enough to stand on its own. I didn't want it mellow. I wanted the tang. I craved the hints of savory. In making that decision, I greatly eased the preparation.

The goat cheese needed no extras. It stood on its own scrumptious bottom and claimed the day. You could purchase jam - Chef Batali recommends fig jam which would add Italian summery sunshine. I made some jam - because I needed a little time at the stove to summon the elves.

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I knew I had a hit when my very theatrical, food-clueless friends began a discussion of the layers and wanted to know each ingredient - wished to taste the layers separately and then taste again with all the layers on one chunk of bread. A conversation starter! (Although theatricals are not noted for their lack of conversation.)

Adapted from a recipe by Bon Appetit, I made the easiest jam recipe on the planet. I lowered the sugar amount and created plum jam. It felt good to let the stove work its magic and transform fruit to jam. I like transformations but you probably knew that.

Chop 3-5 medium, ripe plums - no need to peel. Add two tablespoons honey (I used Mitica's Orange Blossom), 5 tablespoons balsamic vinegar, 2 teaspoons fresh thyme, 4 tablespoons chopped, fresh rosemary and a pinch of Meyer lemon salt. (Pat from Mille Fiori Favoriti would approve of the salt choice. You can use a bit of sea salt.) Bring to a boil in a medium saucepan, lower to simmer and stir occasionally until the mixture thickens - about 20 minutes. Cool. Put in airtight container and refrigerate until ready to use (can be made two days ahread of time). Makes one cup.

The jam could be made with any stone fruit - apricots, nectarines or peaches. I'm also thinking berries - although would adjust cooking time and and lower the vinegar amount.

You can purchase basil pesto but I did go with the minty-herb pesto Mario Batali recommended. I changed it just a bit - more herby than nutty.

In a blender combine 1/2 cup fresh mint, 1/2 cup fresh Italian parsley, 1/4 cup fresh thyme, 1/4 cup toasted pine nuts. Cover all with olive oil and blend - stop once to stir. makes 1/2 cup.

I left a few nuts chunky.

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Now the fun part:

Get a "hunk of 12-16 ounces of favorite goat cheese (not a skinny log and definitely not crumbles!) Coach Farm does come in the shape of a torte. A cheese shop would cut a chunk for you. "

1. Prepare dish to hold the goat cheese. The dish should easily fit the torte. Cut parchment paper to fit bottom of dish. Spray with Pam or oil the parchment.

2. Slice goat cheese into three equal layers. If the goat cheese is firm (put it in a freezer for ten minutes) it easily slices.

3. Put one layer on prepared parchment paper. Evenly spread the herb pesto on top of it.

4. Top the pesto with the second layer of goat cheese. Carefully spread the jam on top of the middle layer. Or not so carefully - mine oozed and I delighted in the ooze.

5. Add the third layer.

6. Cover with plastic wrap and refrigerate until ready to serve. Do ahead: Can be refrigerated for two days.

To serve: Slide goat cheese on to serving plate. Drizzle with extra-virgin olive oil and sprinkle black pepper.

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There is no "goat-cheese-torte police." Whether you purchase your jam and pesto and just assemble the torte or do it all from scratch, it so satisfying to create something - especially when you have an "elf" problem as I do.
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I love how this torte touches so many places in your palate - dancing from creamy to minty to tangy to sweet to pepper to pillowy cream.

When elves remain silent, there's always this amazing goat cheese torte. Wishing everyone a loving Memorial Day filled with sweet appreciations. If you do happen upon the elves, please send them my way.

No-cook appetizers for my spring of amazements

This was an amazing cheese torte. Minty, herby, sweetly-fruity, creamy, pillowy and tangy. I shouldn't be surprised. It's been a spring of amazements.

Years ago, a young child walked into my theatre program. She worked on a play of mine Cast Away in Time. The play actually won some lovely awards, was rewritten continuously (plays are not written but rewritten) and the play turned into Cast Away in Shakespeare's Garden. This child remains - one of the great kids of all times. Months ago I received a call from her. "I would like to direct the first play I was ever in for my Baccalaureate. I have no budget - just a dream. Would you give me the rights" In a nano-second. And that's how she came to direct my Cast Away in Shakespeare's Garden. Her story is on my youth theatre blog.

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I went to her opening - it was the night before my father's Memorial Service. Worlds were colliding. It was a reminder of the sweet amazements in this life. It had been her first play at age 9 - she was so very young when I immersed her into Shakespeare's world. Opening night was Shakespeare's birthday. How fitting. Opening night was also her 16th birthday. How perfect. I sat in the audience filled. Not with the longing emotion that I held for the past month - but the emotion that accompanies growth and fruition.

Hours before the Memorial Service, my daughter ran the 10K "Get in Gear" in Minneapolis. Grandpa was an athlete. He would have approved. It rained - but my daughter didn't care - she trained for months and was going to finish strong - and did.

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After my amazements in L.A. courtesy of Bertolli Foods, I set my sights on creating my own amazements. Shake off the fog. Rejoice in the spring. And held a spring soiree.

The requisite Parmesan, olives, crusty bread and some mighty fine balsamic for dipping. Just assemble - no cooking required.
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Melty-creamy Brie with rosewater-raspberry preserves and a touch of chives. It was a warm weekend - no need to fire up the stove.

The down-to-earth ricotta salata with some might fine, piquant castelvetrano olives.

Cherry tomatoes, de-pulped and stuffed with marinated feta and nicoise olives and marinated fresh mozzarella with kalamata olives.

And some mashed avocado drizzled with lemon, covered with fromage blanc and topped with smoked salmon.

Served in votive candle holders. (All right, I could try to be classy? pretentious? and call them "verrines.") My husband said we would never eat all those appetizers (the "Spring Soiree" was for 7).

But we did - including the most amazing goat cheese torte (recipe coming). And then we had dinner.
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And then came an offer of publication for Cast Away in Shakespeare's Garden. (I finally marketed it.) And smiled in amazement.