| 1 | Although this torta is from provence, its superb taste suggests a moroccan influence. |
| 2 | Choose a mild to mature chevre, depending on your taste. |
| 3 | If goat cheese isn"t to your liking, you can substitute feta or a mild blue cheese. |
| 4 | The crisp texture of the green and red peppers contrasts delightfully with the smooth spiced cheese. |
| 5 | Directions: ========== saute the onion in butter until soft. |
| 6 | Place all ingredients except peppers and garnishes in a food processor or mixing bowl and blend thoroughly. |
| 7 | Line a 3- to 4-cup mold with a double thickness of cheesecloth. |
| 8 | Place the red pepper top upside down in the bottom of the mold and sprinkle chopped red and green pepper bits around it. |
| 9 | Cover with half the cheese mixture and level the mixture with a spoon. |
| 10 | Sprinkle on the remaining pepper bits and add the remaining layer of cheese. |
| 11 | Fold the cheesecloth over the top and press it slightly to firm in place. |
| 12 | Let the mold set overnight in the refrigerator. |
| 13 | To unmold, fold back the top of the cheesecloth. |
| 14 | Invert a serving plate on top of the mold and flip them over together. |
| 15 | Lift off the mold and carefully remove the cheesecloth. |
| 16 | Garnish the torta with lettuce leaves and fresh cilantro. |
| 17 | * |
