Goat Cheese Torta

READY IN: 24hrs 30mins
Recipe by Kathy228

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.

Top Review by SarasotaCook

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!

Ingredients Nutrition

Directions

  1. Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
  2. 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. Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
  4. Layer with another 1/3 of the cheese mixture.
  5. Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
  6. Cover with plastic wrap and press gently to pack. Refrigerate overnight.
  7. Uncover and invert onto a serving plate, carefully removing the remaining wrap.
  8. Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

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