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Goat Cheese Torta with Pesto and Sun-Dried Tomatoes


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  • 6 ounces Goat Cheese
  • 4 ounces Cream Cheese
  • 8 garlic cloves, peeled and chopped
  • 1/2 cup of pesto (at least)
  • 1/2 cup finely chopped oil-packed sun-dried
  • tomatoes, including 1 – 2 teaspoons of the
  • marinade
  • Fresh herbs…such as branches of thyme,
  • oregano, rosemary or parsley
  • 2 baguettes or Melba Toast Rounds



Step 1

Mix the goat cheese and cream cheese together and add the garlic. Check the taste and add salt and pepper if you want. Line a small (2-3 cup capacity) bowl with plastic wrap. Put about 1/3 of the cheese mixture into the bowl. Top this with the pesto. Put another 1/3 of the cheese mixture on top of the pesto. Put the sun-dried tomatoes on the cheese mixture. Top with the final 1/3 of the cheese mixture. Put plastic wrap over the top and refrigerate for at least 2 hours or up to 4 days.

To serve, invert bowl onto a serving dish and carefully remove the plastic wrap. Decorate with the fresh herbs that you have decided on and serve with sliced baguettes or Melba Toast Rounds

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