Tuesday, December 2, 2008

Goat Cheese Pesto Torte

Another favourite....

Goat Cheese Pesto Torte

12 oz goat cheese
8 oz cream cheese
4-6 cloves garlic, crushed (adjust to your taste)
1/2 cup pesto
1/2 - 1 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
Salt & Pepper
Toasted pine nuts

Let cream cheese and goat cheese soften to room temperature. In a food processor, chop garlic, then add cheeses. Process until mixed and smooth.

Check the taste. Add salt and black pepper if you want.

Line a small loaf pan or bowl 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, and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap.

Garnish with fresh basil, pesto, sundried tomatoes and toasted pine nuts. Serve with crackers or bread.

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