Goat Cheese Torta

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.

• Ready In: 24 hrs 30 mins
• Serves: 6

Ingredients

• 1 (8 ounce) package cream cheese, room temperature
• 4  ounces  goat cheese, room temperature
• 1  garlic clove, minced
• 2  teaspoons dried oregano
• 1⁄4 teaspoon pepper
• 1⁄4 cup  prepared pesto sauce
• 1⁄4 cup sun-dried tomato packed in oil
• 1 -2  tablespoon  slivered almonds (to garnish)
•  fresh oregano (to garnish) or  parsley sprig (to garnish)

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.