You are here: Home » Recipes » Goat Cheese Torte Goat Cheese Torte Recipe by American Profile Yield servings PrintEmail "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 1 pound goat cheese, softened3/4 cup unsalted butter, softened8 ounces jarred basil pesto sauce1/2 cup slivered almonds, lightly toasted8 ounces jarred sun-dried tomato pesto sauce Instructions Cream goat cheese and butter with a mixer at medium speed until very smooth. Spray a 6-inch springform pan with nonstick cooking spray. 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. 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.