Cheese Torta

1. 1

   Bring the goat cheese, cream cheese and butter to room temperature. Place the garlic and shallot in a food processer fitted with the steel blade. Process 10 seconds. Add the goat cheese, cream cheese, butter and vermouth and process until smooth.

2. 2

   Place the pistachios in a small bag and crush into small pieces (but not into crumbs) with a flat mallet or rolling pin. Set aside. Chop the rinsed and drained sundried tomatoes and set aside.

3. 3

   Coat the inside of a 2-cup, straight sided container with vegetable spray and line with plastic wrap. Sprinkle the bottom of the container with half of the sundried tomatoes, half of the basil, half of the pistachios and half of the bleu cheese. Spread with half of the goat cheese mixture. Repeat with the remaining ingredients, ending with the goat cheese mixture. Wrap the container and chill for one hour.

4. 4

   Invert torta onto a serving platter and gently remove container and plastic wrap. Garnish with reserved basil leaf and serve with crackers or toasted baguette.

No additional tips available.