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Add a photoServings: 12
Ingredients
- 8 ounce Cream cheese, softened
- 12 ounce Goat cheese
- 1/2 lb Butter, softened
- 1 c. Basil pesto
- 1 c. Sun-dry tomatoes, chopped and liquid removed
Directions
- Place the cheeses and butter in a bowl and beat together till they are well blended and fluffy. Line an 8-inch cake pan with dampened cheesecloth, leaving sufficient extra to fold over the top. Layer one third of the cheese mix in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the chopped tomatoes. Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to hard up. When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate and remove the plastic wrap. Serve with assorted crackers.
- NOTES : This torte can be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 288 | |
| Calories from Fat 245 | 85% |
| Total Fat 27.91g | 35% |
| Saturated Fat 17.51g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 368mg | 15% |
| Potassium 192mg | 5% |
| Total Carbs 3.54g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.56g | 2% |
| Protein 7.17g | 11% |
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