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Goat Cheese and Sundried Tomato Torte Recipe

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This recipe for Goat Cheese and Sundried Tomato Torte, by , is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Barbara Lincoln

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. softened cream cheese
12 oz. goat cheese
1 stick butter softened
basil pesto
1 c. drained and minced sun dried tomatoes or jar of sweet red peppers

Directions:
Directions:
Beat cheeses and butter together until blended and fluffy. Line a small bowl or mold with dampened cheese cloth leaving enough extra to fold over the top (Be sure that the frayed edge of the cheese cloth isnít touching the cheese mixture as it may leave threads).

Layer the cheese mix, then pesto, cheese, pesto, cheese and cover with the minced tomatoes or peppers. Place plastic wrap over the top and fold the cheesecloth over. Refrigerate for at least an hour. Remove plastic wrap and use the cheese cloth to help turn the mixture onto a plate (I use a bed of lettuce rather than putting it directly on the plate and I also garnish the top with a small handful of the minced, sun dried tomatoes). Serve with crackers or toasted bread.

Personal Notes:
Personal Notes:
I use a mold that holds just a bit over 1 Ĺ cups of liquid which may be equal in size to your smallest pottery mixing bowl. This recipe makes about 2 cups of the cheese mixture so youíll have some left over unless you cut the proportions back. You definitely wonít need to use a whole container of the pesto as you donít want the pesto layers to be too thick. With the quantities of ingredients listed, this recipe is appropriate for a large gathering. For a small group (no more than 6-8) you can try halving the recipe or using 2 smaller molds.

 

 

 

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