Community Recipe
from [STScully]
Pesto, goat cheese and sun dried tomato torta

Pesto, goat cheese and sun dried tomato torta

  • Yield: 1 serving


  • 1 cup(s) basil coarsely chopped
  • 1 cup(s) spinach loosely packed
  • 1 1/2 teaspoon(s) garlic minced
  • 1/4 cup(s) olive oil
  • 4oz cheese parmesan grated (1 cp)
  • freshly ground pepper
  • 8 ounce(s) cream cheese softened
  • 4 ounce(s) goat cheese
  • 1/4 cup(s) pine nuts chopped
  • 1/3 cup(s) sun dried tomato in oil padded & diced


Chop basil, spinach and garlic in food processor. While machine is running, gradually add olive oil through

> feed tube. Add Parmesan and process until almost smooth. Season with pepper. Set aside. Blend

> cream cheese and goat cheese in a med. bowl until smooth.


> Line a 3-Cup bowl with plastic wrap, leaving a 4-inch overhang. Mold one-third of cream cheese mixture

> into a disk and distribute evenly in bottom of prepared bowl. Spread half of basil mixture over cheese.

> Sprinkle with half of sun-dried tomatoes and half of nuts. Mold another 1/3 cheese mixture into a larger disk

> and place on top of nuts. Repeat layers with remaining basil mixture, sun-dried tomatoes, pine nuts, and last

> 1/3 of cheese. Tap bowl lightly to allow ingredients to settle. Fold plastic overhang over top and refrigerate.


> Thirty minutes before serving, unfold plastic wrap and invert onto serving plate. Decorate top with

> sun-dried tomato slices (or not). Serve at room temp with assorted gourmet crackers. Torta may be

> made 3 days in advance and also freezes well. Serves 10-12

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Pesto, goat cheese and sun dried tomato torta recipe