This spread is unique, beautiful, and DELICIOUS!!! It has a creamy double layer of cream cheese and goat cheese with layers of pesto and sun-dried tomatoes in between. Spread on a toasted slice of baguette and you are talking about heaven! My husband declared it to be the best thing I have ever made… ever!! Both of my kids even liked it. I originally had it at my friend Ali’s house and everyone was raving. It is absolutely fantastic. Thank you so much Ali for sharing this wonderful appetizer recipe with me!
Italian Goat Cheese and Pesto Torta
4 oz. goat cheese
8 oz. cream cheese
3 Tb tomato paste
3/4 c. minced, sun-dried tomatoes packed in oil
1/2 tsp balsamic vinegar
1 c. pesto (must be thick)
Line medium sized bowl with saran wrap, edges hanging over. Spray saran wrap with Pam. Combine goat cheese, cream cheese and salt and pepper with electric mixer until smooth. Reserve 1/3 cup mixture. To reserved 1/3 c. mixture, add tomato paste, sun dried tomatoes and balsamic vinegar. Mix with spatula until smooth. Take half of goat cheese mixture and spread on bottom of bowl. This part can be a little tricky since the plastic wrap likes to stick to the cheese and not the bowl as you’re trying to spread it! I would suggest using a large, flat spoon (like a serving spoon) and run it under hot water until the spoon is warm. Then using the back side of the spoon, gently press the cheese mixure along the bottom of the bowl. (The warmth of the spoon will keep the cheese from sticking to it. If it starts sticking again, go run it under the hot water again.) Next spread with pesto, then with sun-dried tomato mixture. Smooth remainder of cheese mixture on top using the warmed-spoon trick. Cover and refrigerate for one hour. Serve with toasted baguette slices
Note: Trader Joe’s has a sun-dried tomato bruschetta topping that works great in place of the sundried tomato layer if you want to make it a little easier. Also, I have left out the tomato paste before and it still tasted great.