Goat Cheese Torta
(9 inch Spring Form Pan)
4 blocks cream cheese
2 logs goat cheese
Approx. 32 oz Pesto
Approx. 32 oz Sun Dried Tomatoes
Completely drain Pesto and Sun Dried Tomatoes. Combine cream cheese, goat cheese and spices to taste.
You are assembling upside down in the pan if you are planning to serve on something other than the spring form pan bottom. I have found that putting the pesto towards the bottom holds up best. Take assembled pan and line completely with clear plastic wrap. (use long pieces so you have enough to cover the top) Spray plastic wrap with non-stick spray. Then begin to fill pan. My layering was goat cheese blend, sun dried tomatoes, goat cheese blend, pesto, goat cheese
blend. (I served on a tray instead of the spring form bottom) Be sure to non-stick spray the remaining plastic wrap outside of the pan and cover. Refrigerate at least 1 hour. If serving from a different pan: uncover, place serving dish on top, release spring form, invert and remove bottom and plastic wrap. I save some of the tomatoes to go on top just for presentation purposes.
French Loaf of bread sliced thinly.
Combine olive oil and butter 1 Tbsp at a time equally. Add pepper to taste. Brush both sides of sliced bread.
Bake at 375 for 8 minutes (check to be sure it is not over toasting) then pull out and flip each piece. Back in oven for 2 minutes. (watch closely)
“I've always followed my father's advice: he told me, first to always keep my word and, second, to never insult anybody unintentionally. If I insult you, you can be **** sure I intend to. And, third, he told me not to go around looking for trouble. ”