Subj : Hattie's Goat Cheese Torta To : All From : Ben Collver Date : Fri Aug 30 2024 11:37:06 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hattie's Goat Cheese Torta With Pesto And Sun-Dried Tomat Categories: Appetizers, Cheese Yield: 20 Servings 6 oz Goat cheese 4 oz Cream cheese 8 cl Garlic; or more, peeled, -smushed, and chopped 1/2 c Pesto; or more 1/2 c Oil-packed sun-dried -tomatoes; chopped up fine 1 ts Marinade from tomatoes; up -to 2 ts Salt (optional) Black pepper (optional) Fresh herb sprigs (thyme, -oregano, parsley, rosemary) Baguetts; sliced This is a killer party item. My friends stand around and inhale this stuff. If there's any leftover, it's great the next day. I usually make my own pesto but the stuff you can buy in the refrigerator bin at the grocery store is okay, too. Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes. Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want. Line a small glass bowl (about 2 to 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. Recipe by Susan Hattie Steinsapir Recipe FROM: MMMMM .