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.

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