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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.