Goat Cheese Torta with Pesto and Sun-Dried Tomatoes

By á-7024

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

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