Total Time
Prep 10 mins
Cook 0 mins

Goat Cheese Torte

Ingredients Nutrition


  1. Mix goat cheese and cream cheese, add the garlic, add salt.
  2. Line a small glass bowl (about 2 - 3 cups) with plastic wrap.
  3. I always put a little oil in first to help hold it down.
  4. Put about 1/3 of the goat cheese mix into the bowl.
  5. Flatten with a well oiled spoon.
  6. Top this with the pesto.
  7. Put another 1/3 of the goat cheese mix on top of this.
  8. Put the sundried tomatoes on this.
  9. Top with the rest of the cheese.
  10. Put plastic wrap over the top of this.
  11. Refrigerate for at least 2 hours, and up to four days.
  12. To serve, invert bowl on a serving dish. Carefully remove the plastic.
  13. wrap. Serve with baguettes or crackers.
Most Helpful

Fantastic! The cream cheese mellows the goat cheese just the tiniest bit, which really allows the pesto and sundried tomatoes to come through. I divided mine between two small bowls to make them a little more manageable size, but didn't have quite enough tomatoes to finish the job, so I used roasted red peppers in one. Both were delightful. I'll be making this one again and again.

EmmyDuckie April 22, 2010

This one gets 10 STARS!!! Very easy and so delicious. I am not a fan of sun-dried tomatoes, but loved them in this. My only regret is I cut the recipe in half, for a small group. It was the hit of the night and was gone too soon!. Made for Spring 2010 PAC.

Outta Here April 18, 2010