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Food for Thought: Goat Cheese Torta

By Courtesy of MIT Endicott House (Dedham, MA)


Created by Executive Chef Edward Cerrato

Impress guests as your next summer gathering with this stunning centerpiece. Made of goat cheese, pesto sauce, and fig jam, and then drizzled with olive oil, it tastes great with crackers and crostini or sliced fruit.

3/4 cup unsalted butter, softened to room temp
2 lbs. goat cheese, softened to room temp
1/4 tsp. black pepper, freshly ground
1 tsp. kosher salt
3/4 cup fresh mint leaves
1/2 cup fresh parsley
1/2 cup fresh basil leaves
1/3 cup toasted pine nuts
1-1/2 cups fig jam or preserves
3/4 cup extra virgin olive oil

To prepare:
1. Place butter in kitchen aid mixer with paddle attachment, and beat until smooth.
2. Slowly add goat cheese one spoonful at a time until well blended with butter.
3. In a food processor, chop basil, mint, and parsley, and add 3/4 cup olive oil, pine nuts, salt, and pepper to make a pesto mix. Blend until smooth and set aside.
4. Spray a bread loaf pan and line with plastic wrap, making sure there are no bubbles or gaps.
5. Divide the cheese mixture into thirds. Then slowly add small spoonfuls at a time of one-third of the cheese into bottom of pan and smooth out.
6. Add a layer of fig jam on top and smooth out with a rubber spatula.
7. Add another layer of cheese and smooth out carefully until fig jam is completely covered.
8. Add a thin layer of pesto until smooth.
9. Add final third of cheese mixture on top, once again being gentle, and smooth out.
10. Refrigerate for at least 4 hours, or overnight.
11. Remove from pan and place on a platter. Drizzle with olive oil.

Serves 50
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MIT Endicott House
Dedham, MA
(617) 715.4905