Goat Cheese Torta

Southern Living
Goat Cheese TortaRecipe
Make an impressive but easy appetizer by layering a mixture of goat cheese and cream cheese with pesto and pressing into a small bowl. To serve, simply invert the bowl onto a platter and serve with crackers.   The recipe includes directions for making homemade pesto, but it works just as well with store-bought refrigerated pesto.
Makes 6 to 8 servings


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1 (10.5-ounce) package goat cheese
1 (8-ounce) package cream cheese, softened
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Garnishes: fresh basil sprigs, pecans, pine nuts
French baguette slices


Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Line a 2- or 3-cup glass bowl with plastic wrap, allowing 3 inches to hang over sides.

Spread half of cheese mixture into bowl; top evenly with 1/2 to 3/4 cup Garden Pesto. Top with remaining half of cheese mixture. Cover and chill 8 hours.

Invert chilled torta onto a serving platter; remove plastic wrap. Garnish, if desired. Serve with baguette slices.

Created date

August 2004