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Goat Cheese Torte I (D, KLP, TNT)
Source: "Herbs: Bouquets, Recipes, and Fine Country Things;" a Calendar for 1995, by Elemie Tolley and Chris Mead
Serves: 15 to 20

8 oz. cream cheese, softened
12 oz. goat cheese
1/2 lb. (2 sticks) butter, softened
1 cup basil pesto
1 cup drained, minced sun-dried tomatoes

Beat the cheeses and butter together until they are well blended and fluffy.

Line an 8" cake pan with dampened cheesecloth, leaving enough extra to fold over the top.

Layer one third of the cheese mixture in the bottom of the pan and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Refrigerate at least an hour to firm up.

When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert onto a serving plate and remove the plastic wrap. Decorate with a sprig of fresh basil leaves.

Poster's Notes:
Here's a spread that's both pretty and tasty and uses fresh basil.

Posted by Sandy Loeffler

Nutritional Info Per Serving:N/A