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Yogurt Cheese Torta with Cilantro Pesto
Yogurt Cheese Torta with Cilantro Pesto
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Prep Time:
20 minutes
Total Time:
5 hours 20 minutes
Whip up this impressive yogurt cheese for a crowd-pleasing appetizer!
Ingredients:
  • 2 containers (5.3 oz each) Liberté® Greek plain yogurt
  • 1/4 teaspoon coarse sea salt
  • 3/4 cup lightly packed fresh cilantro sprigs
  • 1 medium jalapeño chile, seeded, chopped
  • 1 to 2 cloves garlic
  • 2 tablespoons Spanish peanuts
  • 2 tablespoons olive oil
  • Crackers
  • Olives
Instructions:
  • Blend yogurt and salt in a small bowl until smooth.
  • - Arrange a double layer of cheesecloth in a mesh strainer. Pour yogurt mixture into the cheesecloth, then fold the edges over the yogurt. Set the strainer over a bowl to strain, and refrigerate for 4 hours or overnight.
  • Place all the Pesto ingredients in the food processor bowl. Cover and process using quick on-and-off motions for about 30 seconds until well blended. Set aside.
  • Prepare your torta by lining a 10-oz custard cup with a layer of cheesecloth. Layer one-third of the yogurt cheese and 2 tablespoons of pesto inside, then repeat twice. Finish by topping with the remaining yogurt cheese and covering with cheesecloth. Allow it to chill in the refrigerator for about 1 hour to let the flavors meld together.
  • Unmold by gently removing the cheesecloth from the top of the mold. Flip the mold onto a serving dish and peel off the cheesecloth. Enjoy with crackers and olives.

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