Hattie's Goat Cheese Torta With Pesto And Sun Dried Tomatoes
- 6 ounce Goat cheese
- 4 ounce Cream cheese Garlic, peeled, smushed, and minced (I usually put in lots and more, at least 8 cloves. It's up to you.)
- 1/2 c. Pesto (at least)
- 1/2 c. Minced up fine oil-packed sun-dry tomatoes, including 1 - 2 tsp of the marinade Fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes
- Although not spicy, there is a wonderful recipe from the late Susan
- "Hattie" Saperstein for Goat Cheese Torta with Pesto and Sun-dry Tomatoes
- This is probably Susan's most famous recipe. It's been copied by thousands.
- She developed this version and through the net, it's gone around the world.
- If you want something which will really knock over a party, buffet, or possibly snack time, here it is.
- 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.
- Mix goat cheese and cream cheese, add in the garlic. Check the taste. Add in salt and black pepper if you want.
- Line a small glass bowl (about 2 - 3 c.) 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. Chill for at least 2 hrs, 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. Supposed to serve up to 20 - 25 with other horse divers.
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