This is one of my contributions to Thanksgiving dinner yesterday.
If you are bored all the blah, blah about it is on my blog.
This is one of the signature dishes of the late Susan Hattie
Steinsapir who participated here on rfc.
I made a couple of very slight changes to the recipe. I use the full
block of cream cheese and the full 5.5 oz package of the goat cheese.
I also make my own pesto from Italian parsley because I like the bite
it offers the dish.
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10 cloves of garlic ran through the garlic press. I prefer the garlic
pressed rather than minced for this recipe.
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I make the all the layers in the food processor starting with the
cheese, then the pesto.
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I don't make the pesto by hand for this dish, nor do I add the
Parmesan cheese to it. Just parsley, pine nuts, olive oil and freshly
ground black pepper.
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Run the sun dried tomatoes in the food processor also. Use only enough
of the oil from the jar to achieve a smooth pesto consistency paste.
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Into the plastic wrap lined bowl put in the first layer of cheese,
then the pesto, another layer of cheese, sun dried tomatoes, then the
final layer of cheese.
Wrap up and refrigerate for at least two hours or best, over night
If I waited until I could layer this perfectly I'd never get this
posted so here it is.
I guess I should call it Rustic Goat Cheese Torte.
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@@@@@ Now You're Cooking! Export Format
Goat Cheese Torte
appetizers
6 oz goat cheese
4 oz cream cheese
8 cloves at least garlic, peeled, smushed; chopped
I usually put in lots more
1/2 cup pesto (at least)
1/2 cup Sun dried tomatoes; chopped fine and
one tablespoon of marinade
black pepper freshly ground, salt
decor, from fresh herbs, of; thyme, oregano, rosemar
sliced baguettes
Mix goat cheese and cream cheese, add the garlic. 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 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. Supposed to serve up to 20 - 25
with other appetizers.
Contributor: Hattie on rfc
** Exported from Now You're Cooking! v5.77 **
koko
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http://www.kokoscorner.typepad.com
updated 11/17
"There is no love more sincere than the love of food"
George Bernard Shaw