Goat Cheese Torte

  • Yield: servings

"Whenever I serve this, it is a big hit. If there is any left over, I freeze it or serve it over hot pasta."

Ingredients

1pound goat cheese, softened
3/4cup unsalted butter, softened
8ounces jarred basil pesto sauce
1/2cup slivered almonds, lightly toasted
8ounces jarred sun-dried tomato pesto sauce

Instructions

  1. Cream goat cheese and butter with a mixer at medium speed until very smooth. Spray a 6-inch springform pan with nonstick cooking spray.
  2. Layer one quarter of the goat cheese mixture, half the basil pesto sauce and 2 to 3 tablespoons almonds in pan. Add one-quarter of the goat cheese mixture and half the sun-dried tomato pesto sauce. For the third layer, add one-quarter of the goat cheese mixture, the remaining basil pesto sauce and 2 to 3 tablespoons almonds. Top with the remaining goat cheese mixture, tomato pesto and almonds.
  3. Cover pan with plastic wrap and refrigerate overnight. Unmold onto a serving plate and let stand 1 hour before serving. Serve with crackers.

Recipe by June Laughlin, The Villages, Fla.

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers