Torta with Chèvre Cheese and Sun-Dried Tomatoes

  • Serves: 12; 2 tablespoons per serving


Chèvre (SHEHV-ruh), or goat cheese, lends its unique tart flavor to this attractive layered spread.


  • 3 ounces fat-free cream cheese, softened
  • 2 ounces low-fat cream cheese, softened
  • 3 ounces soft goat cheese
  • 1 cup water
  • 1/2 cup dry-packed sun-dried tomatoes
  • 1 teaspoon dried oregano
  • 1 medium garlic clove, minced
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 to 2 teaspoons water (optional)
  • 1/4 cup snipped fresh parsley
  • 1/4 teaspoon paprika
  • 1 tablespoon pine nuts

Cooking Instructions

In a medium mixing bowl, beat the cream cheese and goat cheese for 1 to 2 minutes, or until smooth. Cover and refrigerate for 30 minutes.

Meanwhile, in a small saucepan, bring the 1 cup water to a boil. Stir in the tomatoes. Turn off the heat. Let soak for 10 to 15 minutes. Using a slotted spoon, transfer the tomatoes to a small bowl. Let cool for 5 minutes.

Coarsely chop the tomatoes. Squeeze out and discard the excess liquid.

In a food processor or blender, process the tomatoes, oregano, garlic, basil, and pepper for 20 to 30 seconds, or until the desired consistency. For a smoother texture, add 1 to 2 teaspoons water. Cover and refrigerate for 30 minutes.

Line a 1 1/2-cup round container with plastic wrap. Spread one third of the cheese mixture in the container. Press the mixture lightly to get rid of any air pockets. Smooth the surface with a rubber scraper. Top with one half of the tomato mixture. Repeat the layers. Top with the remaining cheese mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.

To serve, uncover and invert the torta onto a plate. Remove the plastic wrap. Press the parsley onto the sides of the torta. Sprinkle with the paprika and pine nuts.


Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
2.5 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.0 g
Monounsaturated Fat
0.5 g
7 mg
77 mg
3 g
1 g
3 g

Dietary Exchanges

1/2 medium-fat meat

This recipe is reprinted with permission from The New American Heart Association Cookbook, Seventh Edition, Copyright © 2004 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.