Goat Cheese Torta

1. 1

   Line a 8 x 3 loaf pan, souffle pan or decorative mold with plastic wrap.

2. 2

   In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.

3. 3

   Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.

4. 4

   Layer with another 1/3 of the cheese mixture.

5. 5

   Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.

6. 6

   Cover with plastic wrap and press gently to pack. Refrigerate overnight.

7. 7

   Uncover and invert onto a serving plate, carefully removing the remaining wrap.

8. 8

   Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.