Quick and Easy!

Italian Torte with Goat Cheese

Italian Torte with Goat Cheese Serves: 4

Ingredients

  • 8 oz cream cheese, softened to room temperature or a little warmer
  • 2 oz goat cheese, softened to room temperature or a little warmer
  • 2 oz basil pesto
  • 4 oz Bella Sun Luci Bruschetta, or Sun Dried Tomatoes Julienne in Oil-pureed in a food processor
  • Several basil sprigs
  • Salt and pepper to taste

Instructions

  • Combine the cream cheese and goat cheese and set aside in a warm place.
  • Line the inside of a small round form or pan with plastic, pressing the plastic into the corners around the bottom and up and over the sides of the form or pan.
  • Completely cover the bottom and sides of the plastic up to the top of the form or pan with the Bruschetta (or sun dried tomatoes puree).
  • Chill.
  • Cover the Bruschetta/sun dried tomato puree, bottom and sides of the form or pan with the basil pesto.
  • Chill again.
  • Gently cover the pesto, bottom and sides of the form or pan with the softened cream-goat cheese mixture.
  • Chill again.
  • When cold/solid, turn the torte upside down onto your plate and gently remove the plastic.
  • Top/garnish with fresh basil sprigs in the center.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746