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Jill_Bauer

Goat Cheese Torte Recipe

by on ‎11-17-2015 12:12 PM

 

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This is the perfect appetizer for the holidays. Colorful, easy to prepare, and so filled with flavor. Pair this with a great sauvignon blanc and it’s a great start to your holiday party!

 

8 oz cream cheese, softened

12 oz. Montrachet goat cheese

2 sticks butter, softened

1 c. basil pesto (homemade or store-bought)

1 cup drained, minced sun dried tomatoes

 

Beat the cheeses and butter together until mixed well together. Line an 8 inch cake pan with a dampened cheesecloth, leaving enough extra to fold over the top. Layer 1/3 of cheese mixture in bottom and spread 1/2 pesto over top. Repeat with another 1/3 cheese and remaining pesto. Spread final 1/3 of cheese on top and cover with minced tomatoes. Place plastic wrap over top and fold cheesecloth over top. Refrigerate at least 1 hour to firm up(if you can let sit overnight, it’s even better!). When ready to serve, fold the cheesecloth back,(don’t take off plastic wrap) turn the torte onto a plate and completely remove cheesecloth. Invert torte back onto serving plate and remove plastic wrap. Top with Fresh basil and serve with crackers and pita chips.

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