Pesto & Roasted-Pepper Goat Cheese Torta

"This not only tastes good, it looks pretty, too! I serve it at parties as part of the appetizer spread. It's good on a plain cracker or little round of toast."
 
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Ready In:
8hrs 15mins
Ingredients:
4
Serves:
16-20
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ingredients

  • 12 cup prepared basil pesto
  • 12 cup bottled roasted red pepper, drained, rinsed, finely chopped
  • 28 ounces mild goat cheese, softened at room temp
  • vegetable oil cooking spray, for spraying dish
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directions

  • Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
  • Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
  • Blot peppers well with paper towels to remove all excess liquid.
  • Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
  • Cover with another sheet of plastic wrap and press it down on top of the cheese.
  • Chill at least 8 hours.
  • Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
  • Let torta stand at room temp for 20 min before serving.

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Reviews

  1. Fabulous! Very easy and yummy torta. I served on sliced bagette rounds and it was enjoyed by all. The leftovers made a wonderful spread for bagels. Thanks!
     
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