Best Goat Cheese Tomato Pesto Torta Recipes

Goat Cheese, Sun-Dried Tomato, and Pesto Torta image

Provided by mowo3160

Categories < 30 Mins

Time 16m

Yield 8-12 serving(s)

Number Of Ingredients 10

4 ounces goat cheese, at room temp
1 (8 ounce) package cream cheese, at room temp
kosher salt
fresh ground black pepper
3 tablespoons tomato paste
3/4 cup drained sun-dried tomato packed in oil, finely chopped
1/2 teaspoon balsamic vinegar
2/3 cup pesto sauce (a thicker pesto is best so that it will hold it's shape)
fresh basil leaves or parsley sprig, for garnishing
toasted baguette, slices for serving

Steps:

Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
**The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6

GOAT CHEESE TOMATO & PESTO TORTA image

Yield 8-12 people

Number Of Ingredients 8

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

Steps:

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.