GOAT CHEESE TORTA

GOAT CHEESE TORTA image

Yield 12-16 servings

Number Of Ingredients 10

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16 oz cream cheese, softened
7-8 oz mild goat cheese
2 cloves garlic, minced
4 t fresh oregano, crushed (or 1 ¼ t dried)
1/8 t freshly ground pepper
¼ c prepared pesto (can probably find at decent grocery)
½ c sun-dried tomatoes packed in oil
1-2 T slivered almonds, toasted
Fresh parsley or oregano sprig
Stone ground wheat crackers or thinly sliced baguette

Steps:

Line a 1-qt loaf or soufflé pan with clear plastic wrap. Cuisinart cheeses, garlic, oregano, and pepper until smooth. Spread 1/3 of mixture in bottom of pan. Top with pesto, spreading evenly. Layer with another 1/3 of cheese. Drain sun-dried tomatoes, reserving one tomato for garnish. Chop the rest and spread over cheese mixture in pan. Top with the remaining cheese. Cover with Saran wrap and press gently to pack the cheese. Chill several hours at least. Uncover cheese; invert onto serving plate. Cut reserved tomato into thin slices. Garnish torte with tomato, almonds, and parsley (can make flower or design or whatever).