I got this recipe off the cooking newsgroup rec.food.cooking. It is one of the signature dishes of the late Susan Hattie Steinsapir.
I made a couple of very slight changes to the recipe. I use the full block of cream cheese and the full 5.5 oz package of the goat cheese. I also make my own pesto from Italian parsley because I like the bite it offers the dish.
10 cloves of garlic ran through the garlic press. I prefer the garlic pressed rather than minced for this recipe.
I make the all the layers in the food processor starting with the cheese, then the pesto.
I don't make the pesto by hand for this dish, nor do I add the Parmesan cheese to it. Just parsley, pine nuts, olive oil and freshly ground black pepper.
Run the sun dried tomatoes in the food processor also. Use only enough of the oil from the jar to achieve a smooth pesto consistency paste.
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Goat Cheese Torte
6 oz goat cheese
4 oz cream cheese
8 cloves at least garlic, peeled, smushed; chopped
I usually put in lots more
1/2 cup pesto (at least)
1/2 cup Sun dried tomatoes; chopped fine and
one tablespoon of marinade
black pepper freshly ground, salt
decor, from fresh herbs, of; thyme, oregano, rosemar
Mix goat cheese and cream cheese, add the garlic. Taste. Add salt and
black pepper if you want. Line a small glass bowl (about 2 - 3 cups)
with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top
this with the pesto. Put another 1/3 of the goat cheese mix on top of
this. Put the sundried tomatoes on this. Top with the rest of
the cheese. Put plastic wrap over the top of this. Refrigerate for at
least 2 hours, and up to four days.
To serve, invert bowl on a serving dish. Carefully remove the plastic
wrap. Decorate with herbaceous materials. Serve with baguettes. Keep out
of the way of the devouring mob. Supposed to serve up to 20 - 25 with
Contributor: Hattie on rfc
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