Layered Goat Cheese Torta - xp

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Layered Goat Cheese Torta

1 head garlic

Olive oil

Kosher salt and freshly cracked black pepper to taste

1 (8-ounce) package cream cheese, room temperature

8 ounces goat cheese, at room temperature

1/2 cup sun-dried tomato pesto

1/3 cup basil pesto

 

 

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Slice top off head of garlic and drizzle with olive oil; sprinkle with salt and

pepper. Wrap in foil and roast in a preheated 400-degree oven about 1 hour,

until garlic is soft.

 

Meanwhile, in bowl of a free-standing mixer fitted with a paddle attachment,

cream together cheeses. Divide mixture evenly among 3 small bowls. Add sun-dried

tomato pesto to one bowl and mix well. Add basil pesto to second bowl, mixing

well. Squeeze roasted garlic cloves into third bowl. Season all 3 mixtures with

salt and pepper to taste.

 

Line a 3-cup ramekin with dampened cheesecloth, draping excess over rim. Spoon

sun-dried tomato pesto mixture into bottom of mold and smooth with a rubber

spatula. Top with roasted garlic mixture, and finish with basil pesto mixture,

spreading evenly. Fold excess cheesecloth over top. Refrigerate at least 1 hour

or longer.

 

To serve, unfold cheesecloth, invert ramekin onto platter, remove and peel away

cheesecloth. Serve with crackers or Melba toast.

Makes 3 cups or 12 servings.

 

Per serving (per 1/4 cup): 236 calories; 22 g fat (10 g saturated fat; 84

percent calories from fat); 4 g carbohydrates; 37 mg cholesterol; 354 mg sodium;

7 g protein; 0.6 g fiber.

 

From David Lawrence.

MC format by Chupa Babi: 12.27.06

Source: <?xml:namespace prefix = st1 ns =

" urn:schemas-microsoft-com:office:smarttags " />Detroit News, Dec. 22, 2005

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