Pesto & Roasted-Pepper Goat Cheese Torta

1. 1

   Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.

2. 2

   Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.

3. 3

   Blot peppers well with paper towels to remove all excess liquid.

4. 4

   Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto.

5. 5

   Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it.

6. 6

   Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers.

7. 7

   Spread evenly.

8. 8

   Cover with another sheet of plastic wrap and press it down on top of the cheese.

9. 9

   Chill at least 8 hours.

10. 10

    Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.

11. 11

    Let torta stand at room temp for 20 min before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.