Goat Cheese, Sun-Dried Tomato, and Pesto Torta

READY IN: 16mins
Recipe by mowo

This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?

Top Review by conniecooks

yummy!! I arranged some Basil leaves and slivers of sundried tomato on the bottom of the bowl, and they made it look pretty upon unmolding. Thanks for a great posting.

Ingredients Nutrition

Directions

  1. Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
  2. Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
  3. Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
  4. Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
  5. **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

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