Sauvignon blanc is such a fresh and fruit forward wine. The flavors of citrus always, indicative of sauvignon blanc, are the perfect blend with this combination of cream cheese and boursin. The vegetable combination simply further enhances the flavor and blend.
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 2 T. olive oil
- 1 medium red bell pepper, finely chopped
- ½ medium green bell pepper, finely chopped
- ¼ c. finely chopped red onion
- 1 clove garlic, finely minced
- 16 ounces cream cheese, softened to room temperature
- 8 ounces boursin cheese, softened to room temperature
- 1 t. Sugar
- ¼ c. flour, divided
- 4 eggs, room temperature
- 1 ¾ t. Salt
- Freshly ground black pepper
- ¼ t. Cayenne pepper
- 1 c. sour cream
- ½ c. grated hard cheese - parmesan, romano reggiano, asiago
- ½ t. Rubbed thyme
- 1 T. dried parsley
- ½ t. Dried tarragon
Directions:
Step 1: Preheat the oven to 325 and prepare a 9” springform pan wrapped in aluminum foil, and a water bath. Spray the inside of the springform with non-stick cooking spray.
Step 2: In a sauté pan, heat the olive oil and sauté together the peppers, onion, and garlic until softened. Remove from the heat and place on a paper towel lined plate. Allow to cool.
Step 3: In a mixer bowl, place the cream cheese and the boursin cheese. Cream together. Add the sugar and 2 T. flour. Mix well. Add the eggs, one at a time blending thoroughly after each addition. Add the salt, black pepper, and cayenne then mix through. Blend in the sour cream, grated cheese and herbs.
Step 4: Pour the batter into the springform pan and place in the water bath. Gently place the torte int he oven and bake for 70 minutes. At the end of the bake, open the door slightly, turn off the oven and allow the torte to rest for one hour to begin to cool.
Step 5: Pour the batter into the springform pan and place in the water bath. Gently place the torte int he oven and bake for 70 minutes. At the end of the bake, open the door slightly, turn off the oven and allow the torte to rest for one hour to begin to cool.
Step 6: To remove from the pan, run a knife around the edge and remove the ring. For best results, serve on the cake pan base or chill and remove from the base to a plate.
Step 7: The torte can be served warm or at room temperature. This is also great made the day before, chilled overnight then brought to room temperature the next day.