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    Pesto Torta

    Source of Recipe


    Ann Eaves-Allen


    List of Ingredients


    • 2 - 8 oz. pkgs. goat cheese
    • 8 oz. cream cheese
    • 1/3 C. prepared basil pesto (or other pesto)
    • 1/3 C. pine nuts
    • 1/2 C. sun-dried tomatoes, drained


    Instructions


    1. Line a 6 to 7 inch bowl with plastic wrap.

    2. Combine goat cheese and cream cheese.

    3. Press 1/3 of the mixture into an even layer in the bottom of the bowl.

    4. Spread on pesto and sprinkle with pine nuts.

    5. Spread on 1/3 of cheese mixture.

    6. Sprinkle on sun-dried tomatoes.

    7. Smooth on a layer of the remaining cheese mixture.

    8. Cover with plastic wrap and press firmly to eliminate any air pockets.

    9. Refrigerate at least 4 hours and up to 4 days before serving.

    10. To serve - invert the torta over a platter, tug on the ends of the plastic to loosen and unmold; garnish with fresh herbs.

    11. Serve with crackers.



 

 

 


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