Hattie's Goat Cheese Torta with Pesto and Sun-Dried Tomatoes by Kathleen Morrison

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RATING

5.00 / 5.00 rating by 1 person

TIMES

Prep time: 0:15 Overall time: 2:15

SERVINGS

20 to 25 servings scale / convert

INGREDIENTS

6 oz. goat cheese
4 oz. cream cheese
8 cloves garlic, peeled, mashed and chopped, or to taste
1/2 cup pesto (at least)
1/2 cup sun-dried oil-packed tomatoes, finely chopped and including 2 tsp. of the marinade
Fresh herbs to decorate, such as sprigs of thyme, oregano, rosemary and parsley
Baguettes, sliced

INSTRUCTIONS

Mix goat cheese and cream cheese; add the garlic. Check the taste. Add salt and black pepper if you want. Line a small glass bowl (approximately 2 to 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbs. Serve with baguettes.

CHEF COMMENTS

Keep out of the way of the devouring mob. Supposed to serve up to 20 to 25 with other horse divers. This is a killer party item. My friends stand around and inhale this stuff. If there's any leftover, it's great the next day. I usually make my own pesto but the stuff you can buy in the refrigerator bin at the grocery store is okay.

TAGS

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