Foods | Cooking
Hints & Tips
Photo courtesy of
Epicurious web site.
When this Goat Cheese Torta is sliced, it reveals colorful distinct layers.
NOTE: Photo shows an additional layer of
Olive-Caper Tapenade (be creative).
Appetizer Recipes and lots of
Cheese Appetizer Recipes.
Don't forget to check out my
Thanksgiving Turkey dinner menu which includes Goat Cheese Torta.
Goat Cheese Torta Recipe:
Dips & Spreads,
12 to 16 servings
Prep time: 30 min
2 (8-ounce) packages cream cheese, room temperature
goat cheese, room temperature
4 teaspoons chopped fresh oregano or 1 1/4 teaspoon dried oregano, crushed
1/8 teaspoon black pepper
1/4 cup prepared
1/2 cup sun-dried tomatoes (packed in olive oil)
1 to 2 tablespoons toasted slivered almonds
Fresh oregano or parsley sprig
Stone-ground wheat cracker or thinly-sliced baguette bread
Line a 9x5-inch loaf pan, soufflé pan, decorative gelatin mold, or 9-inch
springform pan with clear plastic wrap.
In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
Spread 1/3 of the cheese mixture onto the bottom of prepared pan. Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
Drain sun-dried tomatoes and cut into small pieces; spread evenly over cheese mixture in pan. Top with remaining cheese mixture.
Cover with plastic wrap and press gently to pack cheese. Refrigerate several hours or overnight.
Uncover and invert onto a serving plate. Cut reserved sun-dried tomato into thin slices. Garnish torta with tomato, almonds, and oregano or parsley.
Serve with crackers or baguette bread.
NOTE: This can be made 5 days in advance and refrigerated or it can be frozen up to 2 months.</p>
Makes 12 to 16 servings.