I’m not gonna lie. I wasn’t sure about this one. I knew I was going to make this week’s French Fridays with Dorie mainly because I was very curious. After all, it is basically cheesecake made out of goat cheese, encased in tart crust and with a much lighter texture. I served it au natural with nothin’ on top or on the side, just to see what this was all about.
So, what was the verdict? Trust Dorie, as usual.
We loved it. In fact, my boys really, really loved it and I was very happy to have them eat it because neither one of them eats enough (they like to graze their way through the day). I think this really would make a lovely addition for a Mothers’ Day brunch or get together and I’m sure it would be great with fruit, but honestly, we just kind of liked it as is as a quick snack or part of breakfast. Very versatile!
Sorry I’m on the run here, but even though I made this torte last weekend and have had all week to get the post ready I’m just scrimping out a few minutes to write in between baking and cooking and prepping for a crazy breakfast for 50 – all the teachers and staff at A’s school Friday morning! How I get myself into these things I’ll never quite understand, but I’ve gone old school, from scratch on everything this year and have been in the kitchen all day. I’ll definitely put together a post and show you what I made, but to give you a sneak peak, here are some of the pictures I snapped on my phone as I was tweeting from the kitchen. Here is a list (some pictured) of what I made for the teachers: homemade vanilla almond granola, Mexican chocolate sweet bread (conchitas), baked italian frittata (new updates to the recipe coming soon!), banana nut muffins and (not pictured) strawberry yogurt granola parfaits, and blackberry cream muffins.
I also listed some of my favorite brunch ideas and recipes on my last post for the Nutella Stuffed Challah French Toast if you are looking for a few more ideas for your weekend!