Goat Cheese Torta with Pesto
Source of Recipe
?
List of Ingredients
6 oz goat cheese
4 oz cream cheese
Garlic, peeled, smushed, and chopped (I usually put in lots and more, at least 8 cloves. It's up to you.)
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
Decorate with fresh herbs, such as sprigs of thyme, oregano, rosemary, parsley, and sliced baguettes. Recipe
Mix goat cheese and cream cheese, add the garlic.
Check the taste. Add salt and black pepper if you want.
Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
Put about 1/3 of the goat cheese mix into the bowl.
Top this with the pesto.
Put another 1/3 of the goat cheese mix on top of this.
Put the sundried tomatoes on this.
Top with the rest of the cheese.
Put plastic wrap over the top of this.
Refrigerate for at least 2 hours, and up to four days.
To serve, invert bowl on a serving dish.
Carefully remove the plastic wrap.
Decorate with herbaceous materials.
Serve with baguettes.
|
|
member logon
