Hattie's Goat Cheese Torta with Pesto and Sun-Dried Tomatoes

1. 1

   Mix goat cheese and cream cheese; add the garlic.

2. 2

   Check the taste.

3. 3

   Add salt and black pepper if you want.

4. 4

   Line a small glass bowl (approximately 2 to 3 cups) with plastic wrap.

5. 5

   Put about 1/3 of the goat cheese mix into the bowl.

6. 6

   Top this with the pesto.

7. 7

   Put another 1/3 of the goat cheese mix on top of this.

8. 8

   Put the sundried tomatoes on this.

9. 9

   Top with the rest of the cheese.

10. 10

    Put plastic wrap over the top of this.

11. 11

    Refrigerate for at least 2 hours, up to four days.

12. 12

    To serve, invert bowl on a serving dish.

13. 13

    Carefully remove the plastic wrap.

14. 14

    Decorate with herbs.

15. 15

    Serve with baguettes.

* Per serving · 4 servings · Values may vary.

No additional tips available.