Goat Cheese and Almond Torte

1. 1

   Preheat the oven to 350.

2. 2

   Spread the almonds on a baking sheet and toast for about 10 minutes, or until golden.

3. 3

   Let cool, then coarsely chop the nuts.

4. 4

   Heat 1/2 inch of vegetable oil in a skillet.

5. 5

   Fry the sage leaves in 2 batches until crisp, about 30 seconds.

6. 6

   Transfer to paper towels to drain.

7. 7

   Let cool, then crumble.

8. 8

   In a bowl, combine the goat cheese and cream cheese and beat with a wooden spoon until smooth.

9. 9

   Stir in the pepper.

10. 10

    Line an 8-inch round cake pan with plastic wrap, leaving a 5-inch overhang; smooth out any large wrinkles.

11. 11

    Spread half of the cheese mixture evenly in the cake pan and sprinkle with two-thirds of the almonds; press them down lightly.

12. 12

    Scatter the sage on top, then cover with the remaining cheese; don't dislodge the almonds.

13. 13

    Fold the overhanging plastic onto the cheese and refrigerate until firm, at least 1 hour or overnight.

14. 14

    Unwrap the torte and invert onto a large plate; discard the plastic.

15. 15

    Pat the remaining almonds around the edge of the torte and let return to room temperature.

16. 16

    Serve the croutons on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.