Pesto, Goat Cheese and Sun-Dried Tomato Torta
A beautifully presented and stunning topping to go on top of your crackers.
Ingredients
1 cup basil (fresh and chopped)
1 cup spinach (fresh and chopped)
1 1⁄2 teaspoons garlic (crushed)
1⁄4 cup olive oil (extra virgin olive oil)
4 ounces cheese (grated Parmesan)
8 ounces cream cheese (soft)
4 ounces cheese (goat´s cheese, soft)
1⁄4 cup pine nuts (chopped)
1⁄3 cup sun dried tomato (sundried tomatoes in oil, drained and minced)
1 pinch pepper (freshly ground)
1 tablespoon sun dried tomato (thinly sliced)
Instructions
While blending the basil, spinach and garpc in a food processor, slowly add in the oil and parmesan, before seasoning the remaining paste with pepper.
In a bowl, mix the goat and cream cheese until smooth and pne another big bowl with plastic wrap, to place ingredients in.
In the bowl, in the two spaces inbetween three layers of the cheese mix, we evenly place a layer of the paste, minced sun-dried tomatos and pine nuts.
Lightly shake the 5 layered bowl to allow the ingredients to settle.
Cover the bowl with more plastic wrap and leave for 30 minutes to refrigerate.
Before serving, take the top layer of plastic wrap off and invert contents onto a plate.
Yield
4 servings
Nutrition: 37 calories per serving
Preparation time
40 minutes
Cooking time
0 minutes
Total time
40 minutes
Source
easy, vegetables, dairy
dips, sauces, condiments
Italian food recipes
Food in the UK
Food in the UK