Goat Cheese Pesto and Sun Dried Tomato Torte

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* Exported from MasterCook *

 

Goat Cheese Pesto and Sun Dried Tomato Torte

 

Recipe By :Herbs: Bouquets, Recipes, and Fine Country Things; a Calendar for

1995, by Elemie Tolley and Chris Mead

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 oz. cream cheese -- softened

12 oz. goat cheese

1/2 lb. butter -- (2 sticks) softened

1 cup basil pesto

1 cup minced sun-dried tomatoes -- drained

 

 

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.

 

Serves: 15 to 20

 

Source:

" http://www.jewishfood-list.com/recipes "

 

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Per Serving (excluding unknown items): 247 Calories; 24g Fat (86.4% calories

from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 69mg Cholesterol;

233mg Sodium. Exchanges: 1 Lean Meat; 4 Fat.

 

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

Nutr. Assoc. : 0 0 0 0 0 0