Layered Goat Cheese Torta
|Garlic head||1 Clove (5 gm)|
|Olive oil||2 Tablespoon|
|Kosher salt||To Taste|
|Cracked black pepper||To Taste|
|Cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Goat cheese||8 Ounce|
|Sun dried tomato pesto||1⁄2 Cup (8 tbs)|
|Basil pesto||1⁄3 Cup (5.33 tbs)|
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.
Line a 3 cup ramekin with dampened cheesecloth or plastic wrap.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 or plastic wrap over top.
Refrigerate at least one hour or longer.
To serve, unfold cheesecloth or plastic wrap, invert ramekin onto platter, remove and peel away cloth or plastic wrap.