Goat cheese and sun-dried tomato torte
20 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese; softened |
| 12 | ounces | Goat cheese |
| ½ | pounds | Butter; softened |
| 1 | cup | Basil pesto |
| 1 | cup | Sun-dried tomatoes; minced and drained |
Directions
Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third 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 minced tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate and remove the plastic wrap. Serve with assorted crackers.
Posted to EAT-L Digest 31 Aug 96 Date: Sun, 1 Sep 1996 15:55:15 -0400 From: Cheryl Constantine <Nickaduck@...> NOTES : This torte can be frozen.
Related recipes
- Goat cheese & pepper torta
- Goat cheese & spinach tart
- Goat cheese & sundried tomato salad
- Goat cheese and pepper torta
- Goat cheese and spinach tart
- Goat cheese and sun-dried tomato pate
- Goat cheese and sundried tomato salad
- Goat cheese and tomato tart
- Goat cheese torta
- Goat cheese torte with parmesan crust
- Goat cheese with sun-dried tomatoes & rosem
- Goat cheese with sun-dried tomatoes and rosemary
- Goat cheese with sundried tomato and rosemary
- Goat cheese, eggplant, and roasted pepper tart
- Goat's cheese tartlet
- Goats' cheese, olive and sundried tomato crostini
- Goats's cheese and hazlenut tortellini
- Hattie's goat cheese torta with pesto and sun-dried tomatoes
- Sonoma goat cheese & sun dried tomato strudel
- Sundried tomato and pesto torte