Italian Torte with Goat Cheese
Overview
Ingredients
- 8 oz cream cheese, softened to room temperature or a little warmer
- 2 oz goat cheese, softened to room temperature or a little warmer
- 2 oz basil pesto
- 4 oz Bella Sun Luci Bruschetta, or Sun Dried Tomatoes Julienne in Oil-pureed in a food processor
- Several basil sprigs
- Salt and pepper to taste
- Serves 4
Directions
- Combine the cream cheese and goat cheese and set aside in a warm place.
- Line the inside of a small round form or pan with plastic, pressing the plastic into the corners around the bottom and up and over the sides of the form or pan.
- Completely cover the bottom and sides of the plastic up to the top of the form or pan with the Bruschetta (or sun dried tomatoes puree).
- Chill.
- Cover the Bruschetta/sun dried tomato puree, bottom and sides of the form or pan with the basil pesto.
- Chill again.
- Gently cover the pesto, bottom and sides of the form or pan with the softened cream-goat cheese mixture.
- Chill again.
- When cold/solid, turn the torte upside down onto your plate and gently remove the plastic.
- Top/garnish with fresh basil sprigs in the center.
