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
- Line a 6 to 7 inch bowl with plastic wrap.
- Combine goat cheese and cream cheese.
- Press 1/3 of the mixture into an even layer in the bottom of the bowl.
- Spread on pesto and sprinkle with pine nuts.
- Spread on 1/3 of cheese mixture.
- Sprinkle on sun-dried tomatoes.
- Smooth on a layer of the remaining cheese mixture.
- Cover with plastic wrap and press firmly to eliminate any air pockets.
- Refrigerate at least 4 hours and up to 4 days before serving.
- To serve - invert the torta over a platter, tug on the ends of the plastic to loosen and unmold; garnish with fresh herbs.
- Serve with crackers.
|
|