Goat, Cheese, Pesto, & Sun Dried Tomato Torte
GOAT CHEESE, PESTO, & SUN DRIED TOMATO TORTE
This attractive torte can be frozen for entertaining. If goat cheese doesn’t suit your tastes, use all cream cheese in place of it.
8 ounces cream cheese
3-3.5 oz. logs of goat cheese (or 12 oz.)
˝ pound butter, softened (2 sticks)
1 cup basil pesto (see below)
1 cup drained, minced Sun Dried Tomatoes
1. Beat the cheeses and butter together until they are well blended and fluffy.
Line an 8 inch cake pan, torte pan, or empty container as desired with dampened cheesecloth, leaving enough extra to fold over the top. Layer 1/3 of the cheese mixture in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the tomatoes.
Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator at least an hour to firm it up.
When ready to serve, fold the cheesecloth back, then turn the torte onto a serving plate, and remove cheesecloth. Invert the torte onto a serving platter and remove the plastic wrap. Serve with assorted crackers. Serve 15-20
Cook’s Tip: Buy dry ‘sun-dried’ tomatoes and reconstitute them in hot water until soft. Squeeze out the water and add a little olive oil. This is much less expensive then buying oil-packed sun-dried tomatoes and the color is brighter.