GOAT CHEESE TOMATO & PESTO TORTA
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.
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