Pesto, Olive, and Roasted-Pepper Goat Cheese Torta – a delicious recipe with basil pesto, Vegetable oil, red peppers, goat cheese, bottled black olive paste, pan. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil.
2
Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.
3
Blot peppers well between paper towels to remove excess liquid.
4
Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly.
5
Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover pesto.
6
Top with chopped peppers, spreading evenly.
7
Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.
8
Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover olive paste.
9
Cover pan with another sheet of plastic wrap and chill at least 8 hours.
10
Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap.
11
Let torta stand at room temperature 20 minutes before serving.
578
kcal
Calories
47
g
Fat
3
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup prepared basil pesto, Vegetable oil for brushing pan, 1/4 cup finely chopped rinsed drained bottled roasted red peppers, 20 oz soft mild goat cheese, softened at room temperature (2 cups), and more.
Yes, Pesto, Olive, and Roasted-Pepper Goat Cheese Torta falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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