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Title: Hattie's Goat Cheese Torta With Pesto And Sun-Dried Tomat
Categories: Appetizers, Cheese
Yield: 20 Servings

6 oz Goat cheese
4 oz Cream cheese
8 cl Garlic; or more, peeled,
-smushed, and chopped
1/2 c Pesto; or more
1/2 c Oil-packed sun-dried
-tomatoes; chopped up fine
1 ts Marinade from tomatoes; up
-to 2 ts
Salt (optional)
Black pepper (optional)
Fresh herb sprigs (thyme,
-oregano, parsley, rosemary)
Baguetts; sliced

This is a killer party item. My friends stand around and inhale this
stuff. If there's any leftover, it's great the next day. I usually
make my own pesto but the stuff you can buy in the refrigerator bin
at the grocery store is okay, too.

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 to 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
sundried 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. Keep
out of the way of the devouring mob.

Recipe by Susan Hattie Steinsapir

Recipe FROM: <https://web.archive.org/web/20170328105252/
http://recfoodcooking.org/sigs/Susan Hattie Steinsapir/ Hattie's Goat
Cheese Torta with Pesto and Sun-dried Tomatoes.html>

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