pat's Recipe

Hattis Goat Cheese Torta with Pesto and Sun-Dried Tomatoes

Category: Cheeseballs

6 ounces goat cheese
4 ounce cream cheese
Garlic, peeled, smushed, and chopped (I usually put in lots
and more, at least 8 cloves. It's up to you.)
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes,
including 1 - 2 teaspoons of the marinade

Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.

Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.

Line a small glass bowl (about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sun-dried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbaceous materials.

Serve with baguettes.

Serves 20-25.