Posted in appetizers, food, recipes
January 2, 2011

Recipe: Goat Cheese, Pesto and Sun Dried Tomato Torta

I know I haven’t posted much about our Christmas dinner. I’ll just say this. The food rocked. I plan on making all the dishes again, so the recipes will pop up here anyways.

The first recipe that I made is this layered “torta” that my mom put together for Christmas. The other appetizers I was doing were a bit more labor intensive, so she wanted something that was quick, easy- and delicious.

Goat Cheese, Pesto and Sun Dried Tomato Torta

via Bake Space (from “The Bride and Groom’s First Cookbook”)


8 oz cream cheese, softened
4 oz goat cheese, softened
2/3 cup pesto – store-bought or homemade, but it should be on the thicker side
3/4 cup sundried tomatoes packed in oil, drained and chopped
basil leaves or pine nuts for garnish

In a small bowl, mix cream cheese and goat cheese and season with salt and pepper.
Combine 1/4 cup cheese mixture with sundried tomatoes in another bowl and mix well.
Line a 2-cup ramekin with plastic wrap, letting ends hang over.
Spray plastic wrap with cooking spray.
Carefully spread half of cheese mixture in bottom of ramekin, followed by pesto, sundried tomato mixture, and remaining cheese.
Carefully pull on plastic wrap as you go to create smooth layers.
When finished, wrap ends of plastic wrap over top and chill for at least one hour.
When ready to serve, unwrap the top, and invert onto a plate.
Remove dish and plastic wrap.


You can serve it with crackers, or as my mom (and I) did, with some crostini. Just slice a french baguette, brush a little olive oil on the slices and toast in a preheated 375 degree oven until they’re nice and crisp. The recipe makes plenty of dip, so make sure you have enough crackers or crostini to go around!

TheBoy loved this so much that it was the one appetizer I made for New Year’s Eve. Since I added a food processor to my kitchen arsenal, I even made the pesto! Definitely great, since it looks impressive- it comes together pretty quickly (for Christmas we used Trader Joe’s pesto) and it’s something you make ahead. As a matter of fact, the toughest part will probably be tearing off the cling wrap to line the bowl with.

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