Sonoma Goat Cheese Torta
A delightful stack of flavors including goat cheese, sundried tomatoe, basil and honey in a pretty appetizer that everyone will love.
Servings 10 -Servings
Calories 136kcal
Ingredients
For the Crostini
- 1 baquette sliced on the diagonal
- Olive oil
- Kosher salt
For the Torta
- 5 ounces goat cheese room temperature
- 4 ounces mascarpone cheese room temperature
- 1 clove garlic finely minced
- 1 Pinch of salt
- ¼ teaspoon freshly cracked ground pepper
- ½ cup fresh basil pesto
- 1 tablespoons honey
- ½ cup sun-dried tomatoes chopped
Instructions
To Make the Crostini
- Preheat oven to 400 degrees.
- Place the slices of bread on a baking tray and brush on one side with olive oil; sprinkle lightly with salt.
- Bake for 8-10 minutes or until slices are golden. Remove from oven, allow to cool and then put into a serving dish.
For the Torta
- Beat the cheeses in a mixing bowl. Beat in garlic, salt and pepper. Divide into 3 equal portions.
- Line a bowl with a 2-3 cup capacity with plastic wrap. Place 1 portion of the cheese mixture into the lined bowl. Top with the pesto followed by another layer of cheese mixture. Top that with sun-dried tomatoes and finish with another layer of the cheese mixture.
- Cover bowls tightly with plastic wrap, and refrigerate for 3 to 4 hours. Can be refrigerated up to three to five days. Before serving, remove plastic wrap cover and unmold on a decorative plate. Garnish with fresh basil leaves if desired. Serve with crostini (or crackers).
Nutrition
Serving: 1Serving | Calories: 136kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 193mg | Sugar: 2g