Goat Cheese Torta is an impressive elegant appetizer recipe that is sure to impress everyone you serve it to. When it is sliced, it reveals colorful distinct layers. This Goat Cheese Torta is really easy to make as it is layered in a loaf pan and then chilled. This recipe calls for sun dried tomatoes and pesto layers. This torta lets you be creative, use your imagination and add what sounds good to you. Try the olive tapenade, or how about a contrasting fruit layer?
Many people who are lactose intolerant or have other milk-related allergies can eat cheeses made from goat milk. Fresh goat cheese also pairs wonderfully with the local wines and microbrews. Every day, more and more people discover the delights of goat cheese, thus continuing the demand for it.
Please check out my Thanksgiving Turkey dinner menu which includes Goat Cheese Torta.
Goat Cheese Torta Recipe:
2 (8-ounce) packages cream cheese, room temperature
8 ounces goat cheese, room temperature
2 cloves garlic, minced
4 teaspoons chopped fresh oregano or 1 1/4 teaspoon dried oregano, crushed
1/8 teaspoon black pepper
1/4 cup prepared Basil Pesto, either homemade or store bought
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, souffle 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.
Makes 12 to 16 servings.
Source: Photo courtesy of Epicurious web site.