Sonoma Goat Cheese Torta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crostini:
1 baquette, sliced on the diagonal
Olive oil
Kosher salt
Torta:
5 oz goat cheese, room temperature
4 oz mascarpone cheese, room temperature
1 clove garlic, finely minced
Pinch of salt
1/4 teaspoon freshly cracked ground pepper
1/2 cup fresh basil pesto
1 tbsp honey
1/2 cup chopped sun-dried tomatoes packed in oil, drain off oil
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Directions: |
Directions:Crostini:
1. Preheat oven to 400 degrees.
2. Place the slices of bread on a baking tray and brush on one side with olive oil; sprinkle lightly with salt.
3. Bake for 8-10 minutes or until slices are golden. Remove from oven, allow to cool and then put into a serving dish.
Torta:
1. Beat the cheeses in a mixing bowl. Beat in garlic, salt and pepper. Divide into 3 equal portions.
2. Line a bowl with a 2-3 cup capacity with plastic wrap. Place 1 portion of the cheese mixture into the lined bowl. Top with the pesto followed by another layer of cheese mixture. Top that with sun-dried tomatoes and finish with another layer of the cheese mixture.
3. Cover bowls tightly with plastic wrap, and refrigerate for 3 to 4 hours. Can be refrigerated up to three to five days. Before serving, remove plastic wrap cover and unmold on a decorative plate. Garnish with fresh basil leaves if desired. Serve with crostini (or crackers). |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:15 minutes |
Personal
Notes: |
Personal
Notes: Dar makes this with her homemade pesto....awesome!!! But works well with store-bought pesto too.
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