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Goat Cheese Torta

Yield Makes 6 to 8 servings
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.

Ingredients

  • 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
  • 1/2 to 3/4 cup Garden Pesto
  • Garnishes: fresh basil sprigs, pecans, pine nuts
  • French baguette slices

How to Make It

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

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

  3. 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.

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