Exotic Goat Cheese Torta
|Garlic head||1 (Roasted)|
|Olive oil||1 Tablespoon (For Drizzling)|
|Kosher salt||To Taste|
|Cream cheese||1⁄4 Pound (Room Temperature)|
|Goat cheese||1⁄4 Pound (Room Temperature)|
|Sun dried tomato paste||1⁄2 Cup (8 tbs)|
|Basil pesto||1⁄3 Cup (5.33 tbs)|
Preheat oven to 400 degrees.
Slice the top off of a head of garlic and drizzle with olive oil, sprinkle with salt and pepper. Wrap in foil and roast in the oven for about an hour, until garlic is soft and caramelized.
Meanwhile, in the bowl of a free-standing mixer fitted with a paddle attachment, cream together the cheeses. Divide the mixture evenly among three small bowls. Add the sun-dried tomato pesto to one bowl. Add the basil pesto to the second bowl. Squeeze the roasted garlic cloves into the third bowl mix all three to combine and season with salt and pepper, to taste.
Line a three-cup ramekin with dampened cheesecloth, draping excess over the rim. Spoon basil pesto mixture into the bottom of the mold and smooth with a rubber spatula. Top with the roasted garlic mixture, and finish with the sun-dried tomato pesto mixture. Fold the excess cheesecloth over the top of the strata. Refrigerate for at least an hour.
To serve, unfold the cheesecloth, invert the ramekin onto platter, remove and peel away the cheesecloth. Serve with your favorite crackers or Melba toast or crudite.