Recipe

Phillips Crab N Goat Cheese Torte With Avacado Relish And Cilantro Oil Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago By Philip's Grocery's Chef Daniel Hendon of Boca Raton, Florida Prep:35m Cook:80m Servings:8	Mystic_rive
	very different torte

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Ingredients

Torte:

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1 lb. Phillips crab meat (Jumbo Lump preferred)

1 1/2 lbs. goat cheese (soft)

1 1/2 lbs. cream cheese

6 whole eggs

3 egg yolks

4 oz. heavy cream

2 Tbsp. cornstarch

8 oz. red pepper, blanched and diced

2 Tbsp. fresh dill, chopped

2 Tbsp. Dijon mustard

3 oz. chopped shallots

1 lemon, juiced

1/4 tsp. ground nutmeg

salt and pepper to taste

Directions

Preheat oven to 325 degrees F.

Put cream cheese and goat cheese in a mixing bowl and mix until smooth. Add eggs one at a time and then extra yolks until mixture is smooth. Add salt and pepper to taste along with nutmeg, dill, Dijon mustard, lemon juice, shallots and red pepper. Mix until all ingredients are incorporated.

Dissolve cornstarch in heavy cream and fold into mixture.

Gently fold in crab meat.

Pour into a greased 10-inch springform pan and bake in a water bath for about 1 hour and 20 minutes at 325 degrees F or until inserted toothpick comes out clean.

Refrigerate until ready to serve. Serve with avocado relish and cilantro oil.

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Relish

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2 avocados, diced

1/2 cup kalamata olives, diced

1 large tomato, seeded and diced

1/4 cup extra virgin olive oil

1 Tbsp. white balsamic vinegar

1 Tbsp. red onion, minced

salt and pepper to taste

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Mix all ingredients together just before serving.

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Cilantro Oil

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2 garlic cloves

2 bunches cilantro

1 cup extra virgin olive oil

salt and pepper to taste

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Blanch leaves in boiling salted water for about 15 seconds. Immediately remove and place in ice bath to retain color.

Squeeze out water.

Place all ingredients in food processor and pulse until smooth.

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To serve, cut wedge of crab and goat cheese torte and let stand at room temperature for about 10 minutes. Spoon avocado relish into center of plate. Place slice of torte on the bed of relish. Drizzle around plate with cilantro oil and garnish with a sprig of cilantro.

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