Ingredients
-
1
-
4
-
1
-
2
-
1/4
-
1/4
-
1/4
-
1 - 2
-
-
-
-
-
-
-
Directions
Goat Cheese Torta, This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months Found this recipe on What’s Cooking America? The ingredient amounts listed below are for a half recipe Prep time is refrigeration time , Very nice Liked the goat cheese added 3 Things used a herb cream cheese vs adding dried oregano to the cheese, and didn’t add any garlic, but did add the pepper I made my own pesto (store bought is fine, I just had plenty of herbs so I wanted to use them, so I had extra garlic in mine which is why I didn’t add garlic to the cheese mix) And, I love pine nuts and didn’t put any in my pesto so I had some on had and decided to use it I rough chopped, very rough chopped and toasted until golden brown and actually put a small layer of nuts in between the pesto and sundried layer Then I garnished as well Fresh parsley sprig was my garnish None left, so, good The goat cheese was a nice addition used a loaf pan Draining the pesto a bit and the tomatoes is key to get a pretty layered effect It comes out perfect! I served as suggested, baguettes or crackers, used both and bread sticks too The kids love the small bread sticks Just pretty!, This was fantastic! I loved that it could be made ahead of time and the bonus was that it was easy!! I added one more clove of garlic and used toasted pine nuts as French Tart suggested I had some for breakfast and I’m eating more now! Thanks, I will make this over and over!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Line a 8 X 3 Loaf Pan, Souffl Pan or Decorative Mold With Plastic Wrap. |
|
2
Done
|
in a Large Bowl, With a Hand Mixer or by Hand, Combine Cream Cheese, Goat Cheese, Garlic, Oregano, and Pepper; Stir Until Well Blended. |
|
3
Done
|
Spread 1/3 of the Cheese Mixture Onto the Bottom of Prepared Pan (use Wet Fingers to Spread the Cheese). Top With Pesto, Spreading Evenly. |
|
4
Done
|
Layer With Another 1/3 of the Cheese Mixture. |
|
5
Done
|
Drain Sun-Dried Tomatoes and Finely Chop; Spread Evenly Over Cheese Mixture in Pan. Top With Remaining Cheese. |
|
6
Done
|
Cover With Plastic Wrap and Press Gently to Pack. Refrigerate Overnight. |
|
7
Done
|
Uncover and Invert Onto a Serving Plate, Carefully Removing the Remaining Wrap. |
|
8
Done
|
Garnish With Almonds, and Oregano or Parsley. Serve With Crackers or Baguette Bread. |
