Ingredients
4 oz. goat cheese at room temperature
8 oz. cream cheese at room temperature
salt and pepper
3/4 cup drained oil-packed sun-dried tomatoes, finely chopped
3 Tbs. tomato paste
1/2 tsp. balsamic vinegar
2/3 cup pesto
Basil for garnish
Preparation
Stir together the goat cheese and cream cheese. Season with salt & pepper to taste.
In a separate bowl, combine 1/4 cup of the goat-cream cheese mixture with the sun-dried tomatoes, tomato paste and vinegar. Season with salt and pepper to taste.
Line a 2-cup ramekin or a small bowl with plastic wrap, extending the plastic over the sides. Spray with vegetable oil cooking spray. Spread half of the goat-cream cheese mixture evenly over the bottom of the ramekin. Cover with the pesto, then with the cheese-tomato mixture. Top with the remaining goat-cheese mixture. Fold the plastic wrap over the final cheese layer and refrigerate until chilled, at least 1.5 hours.
Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil leaves and serve with baguette slices or crackers.
