Goat Cheese Torta with Pesto and Sun-Dried Tomatoes

Goat Cheese Torta with Pesto and Sun-Dried Tomatoes
Goat Cheese Torta with Pesto and Sun-Dried Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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