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Very nice. Liked the goat cheese added. 3 Things ... I 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. I 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, I used both and bread sticks too. The kids love the small bread sticks. Just pretty!

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SarasotaCook March 10, 2010

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!

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MichelleAnne1 May 03, 2009

Another 5 star review for Kathy - I knew when I looked at the ingredients that this would be hard to beat! We ALL loved it - I served it as a starter for guests, and they ALL gave 5 stars as well! I made one minor change which you might consider Kathy - I used toasted PINE NUTS instead of Almonds as the finishing touch - I think they go very well with the pesto and sundried tomatoes! Other than that, I made NO changes at all. A great dish which was easy to serve - thanks! FT

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French Tart March 07, 2007
Goat Cheese Torta