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Element 79 Vineyards

Goat Cheese Torte

Braised Fig Jam, Parsley and Mint Pesto

A Word From Chef Brian

Our Goat Cheese Torte is a delicacy that transcends the ordinary, offering a symphony of flavors that are bound to captivate your palate. We source our goat cheese locally to ensure its freshness and richness. The torte harmonizes perfectly with the braised fig jam, creating a sweet and savory balance. Add in the parsley and mint pesto, and you have a dish that bursts with herby freshness. The recipe also features a thoughtful contrast of textures, from the creamy goat cheese to the crunchy pine nuts. To top it off, the pairing with our 2017 Estate Petite Sirah brings out the nuanced flavors in a manner that is, simply put, compelling. This dish perfectly embodies the essence of sophisticated dining, making it ideal for special occasions or for those times when you seek to indulge in gourmet excellence.

Wine Note from Estate Chef Brian Overhauser

It is hard to explain in words the unbelievable contrast that this pairing creates but one word does come to mind……... compelling! The richness of the goat cheese takes on a bit of a cheesecake like consistency while our Estate Petite Syrah powers its way past the front of your palate and provides a total cleansing and allows you that first bit experience over and over.

Serves 4

2 logs of local goat cheese

1 teaspoon salt

1 teaspoon fresh ground black pepper

½ cup fresh mint leaves

4 whole mint leaves

¼ cup flat leaf parsley

¼ cup pine nuts

½ teaspoon sugar

¼ cup Tres Osos Robust Organic EVOO (sold in our tasting room)

½ fig jam (find in most cheese departments)


Start by cutting your goat cheese into ¼ inch think disks with a wire cheese cutter. Place on a small baking sheet lined with parchment paper. Cut 12 rounds being carful to maintain the round shape of the disks. Place them on the sheet pan and cover and freeze.

To prepare the mint and parsley pesto:

Combine the mint, parsley, pine nuts, sugar, salt and 1/8 cup of EVOO into a blender or food processer. Puree until completely incorporated like a traditional pesto.

Set aside for use during assembly

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