A bombe usually refers to an ice cream dessert that is molded into the shape of a dome. Here, a bowl is used to create a bombe shape for this layered goat-cheese torta.
Serve with crackers or thin slices of baguette.
Make Ahead: The bombe needs to be refrigerated for at least 2 hours to set firmly. It can be assembled and refrigerated a day in advance.
- 2 cups packed basil leaves
- 3 tablespoons (skin-on or blanched) sliced almonds, lightly toasted, plus more for garnish (see NOTE)
- 1 large or 2 small cloves garlic, crushed
- 1/4 teaspoon salt, plus a pinch for the cheese mixture
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons freshly grated pecorino Romano
- 3 or 4 tablespoons extra-virgin olive oil, plus more for coating the plastic wrap
- 8 ounces fresh goat cheese (chevre), at room temperature
- 4 ounces mascarpone, at room temperature
- Freshly ground black pepper
- 1 or 2 oil-packed sun-dried tomatoes, patted dry with paper towel and cut into 7 very thin strips (julienne), for garnish
Combine the basil, the almonds, garlic, salt and the cheeses in the bowl of a food processor; pulse until coarsely chopped and just combined. With the motor running, add the oil to taste in a slow, steady stream; process to form an almost-creamy paste (it should be a little coarse). Transfer to a small container and hold at room temperature.
Whisk together the goat cheese and mascarpone in a small bowl until thoroughly blended and creamy. Stir in a generous grinding of black pepper and a pinch of salt.
Have ready a 2-cup bowl and a large sheet of plastic wrap. Line the bowl with the plastic wrap, pressing it against the bottom and sides. Be sure there is overhang to cover the cheese once it is in the bowl. Use a pastry brush to coat the plastic wrap with a little of the oil.
Carefully scoop one half of the cheese mixture into the bottom of the bowl, spreading it out in an even layer. Firmly rap the bowl on the work surface to help even out the layer of cheese. Spoon the pesto over the cheese mixture, spreading it out evenly. Then spoon the remaining cheese mixture over the pesto, taking care to spread it evenly so that no pesto is visible. Fold the overhang of plastic wrap over the cheese and press it lightly so it has direct contact with the cheese.
Refrigerate for at least 2 hours, until the cheese is firm.
When ready to serve, unwrap the top of the molded cheese. Place a serving plate over the bowl and invert it to unmold the bombe onto the plate. (If it sticks, you may need to loosen it by gently pulling up the plastic wrap. Once it is loose, place the serving plate over the bowl once more and unmold it.)
Arrange the strips of sun-dried tomato around the top of the bombe and sprinkle with a few toasted sliced almonds.
NOTE: Toast the almonds in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, for 2 to 3 minutes, until they are lightly browned and begin to smell toasty. Watch carefully; nuts can burn quickly. Let cool.
From cookbook author Domenica Marchetti.
Tested by Domenica Marchetti.
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