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Goat Cheese Torta


Karen Ideker, The Highlands at Parkbridge, Thursday Women B3

6          oz. goat cheese
6          oz. cream cheese
3-4       cloves garlic
parsley to garnish
½         cup pesto
½         cup chopped, oil-packed sundried tomatoes with 2 tsp. marinate
salt and pepper to taste

Mix cheeses with garlic and salt & pepper to taste. Line small bowl with plastic wrap. Put 1/2 cheese mixture in bowl. Top with pesto. Top with sundried tomatoes. Top with remaining cheese mixture. Cover with plastic and chill at least 2 hours or up to 4 days. Invert and serve with crackers or bread.

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