Ingredients
-
1/2
-
1/2
-
28
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Pesto & Roasted-Pepper Goat Cheese Torta, This not only tastes good, it looks pretty, too! I serve it at parties as part of the appetizer spread It’s good on a plain cracker or little round of toast , Fabulous! Very easy and yummy torta I served on sliced bagette rounds and it was enjoyed by all The leftovers made a wonderful spread for bagels Thanks!, This not only tastes good, it looks pretty, too! I serve it at parties as part of the appetizer spread It’s good on a plain cracker or little round of toast
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Drain Pesto in a Small Fine-Meshed Sieve Set Over a Bowl For 15 Minutes; Discard Excess Oil. |
|
2
Done
|
Lightly Spray a Glass Bowl or Loaf Pan With Vegetable Spray and Line With Plastic Wrap Large Enough to Allow a Generous Overhang on All Sides. |
|
3
Done
|
Blot Peppers Well With Paper Towels to Remove All Excess Liquid. |
|
4
Done
|
Spread 1/3 of the Cheese Evenly Over the Bottom of the Pan or Bowl and Top With the Pesto. Drop Another 1/3 of the Cheese by Tablespoons on Top of the Pesto and Spread Gently to Cover It. Top With Chopped Peppers, Spreading Evenly and Finish by Dropping the Remaining 1/3 of Cheese by Tablespoons on Top of the Peppers. Spread Evenly. |
|
5
Done
|
Cover With Another Sheet of Plastic Wrap and Press It Down on Top of the Cheese. |
|
6
Done
|
Chill at Least 8 Hours. |
|
7
Done
|
Once Chilled, Remove Covering of Plastic Wrap and Invert the Bowl or Pan Onto a Serving Plate, Then Peel Off the Remaining Plastic Wrap. |
|
8
Done
|
Let Torta Stand at Room Temp For 20 Min Before Serving. |
