Mix until just combined	Savory Goat Cheese Torte

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Savory Goat Cheese Torte

Source: Bill Cardwell

Yield: 12 servings

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Ingredients

• 1 lb creme cheese, softened

• 1 lb goat cheese

• 4 eggs

• 1/3 cup cream

• 1 1/3 Tbsp thyme, fresh

• 1 2/3 Tbsp chives, fresh

• Salt

• Pepper

• Cornmeal & Parmesan Crust (see recipe)

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Preparation

In stand mixer fitted with paddle attachment, cream cream cheese until free of lumps.

Add goat cheese, eggs, cream, seasonings, onions. Mix until just combined. Season salt & pepper.

Wrap springform pan with blind-baked crust with foil. (Prevents water from seeping in.)

Pour batter into pan. Place pan into roasting pan. Fill roasting pan with 1 inch hot water.

Bake at 325 degrees approximately 30-40 minutes (when center is set). Do not overbake!

Cool completely or refrigerate overnight. If cold, cut into 10-12 serving pieces and reheat in 325 degree oven.

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Cornmeal and parmesan crust

• 1/4 cup cornmeal

• 1/4 cup shredded Parmesan

• 1/2 cup dry bread crumbs (Panko)

• Salt, to taste

• White pepper, to taste

• Granulated garlic, to taste

• Basil leaves, dry, to taste

• 4 Tbsp melted butter

Blend well all ingredients to combine. Add more butter if necessary to create crust that has consistency of moist sand.

Place in sprayed 10 inch springform pan. Pack well with back of spoon.

Blind bake in 325 degree oven for 15-20 minutes to set.