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Layered Goat Cheese Torta

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Snack
Ingredient: 
Cheese

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