Goat Cheese Torta with Pesto and Sun-Dried Tomatoes
By á-7024
Rate this recipe
5/5
(1 Votes)
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
Details
Preparation
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
You'll also love
- Baked ham stuffed mushrooms 5/5 (1 Votes)
- Spaghetti Squash medley 5/5 (1 Votes)
- CRISPY BAKED POTATO FANS 5/5 (1 Votes)
- MARINATED TOMATOES (paula deen) 4/5 (3 Votes)
Review this recipe