INGREDIENTS

INSTRUCTIONS

Although this torta is from Provence, its superb taste suggests a
Moroccan influence.  Choose a mild to mature chevre, depending on  your
taste. If goat cheese isn't to your liking, you can substitute  feta or
a mild blue cheese.  The crisp texture of the green and red  peppers
contrasts delightfully with the smooth spiced cheese.  DIRECTIONS:
========== Saute the onion in butter until soft. Place all  ingredients
except peppers and garnishes in a food processor or  mixing bowl and
blend thoroughly. Line a 3- to 4-cup mold with a  double thickness of
cheesecloth.  Place the red pepper top upside  down in the bottom of
the mold and sprinkle chopped red and green  pepper bits around it.
Cover with half the cheese mixture and level  the mixture with a spoon.
Sprinkle on the remaining pepper bits and  add the remaining layer of
cheese. Fold the cheesecloth over the top  and press it slightly to
firm in place. Let the mold set overnight in  the refrigerator.  To
unmold, fold back the top of the cheesecloth. Invert a serving  plate
on top of the mold and flip them over together. Lift off the  mold and
carefully remove the cheesecloth. Garnish the torta with  lettuce
leaves and fresh cilantro.  Source: The Herb Companion - June/July 1993
* Typed for you by Karen  Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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