GOAT CHEESE, PESTO, AND SUNDRIED TOMATO TORTA

 

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Ingredients

  • 8 oz cream cheese, softened
  • 4 oz goat cheese, softened
  • 2/3 cup pesto - store-bought or homemade, but it should be on the thicker side
  • 3/4 cup sundried tomatoes packed in oil, drained and chopped
  • basil leaves or pine nuts for garnish

Directions

  • In a small bowl, mix cream cheese and goat cheese and season with salt and pepper.
  • Combine 1/4 cup cheese mixture with sundried tomatoes in another bowl and mix well.
  • Line a 2-cup ramekin with plastic wrap, letting ends hang over.
  • Spray plastic wrap with cooking spray.
  • Carefully spread half of cheese mixture in bottom of ramekin, followed by pesto, sundried tomato mixture, and remaining cheese.
  • Carefully pull on plastic wrap as you go to create smooth layers.
  • When finished, wrap ends of plastic wrap over top and chill for at least one hour.
  • When ready to serve, unwrap the top, and invert onto a plate.
  • Remove dish and plastic wrap.

Notes

This is a great recipe I got from The Bride and Groom's First Cookbook. If you are careful when making it, it will look really pretty too! Serve with toasted baguette slices.

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