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Goat Cheese Torta from Creative-Culinary.com

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.
Course Cheese
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 25 minutes
Servings 10 -12 Servings
Calories 136kcal
Author Barb


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
  • Pinch of salt
  • ¼ teaspoon freshly cracked ground pepper
  • ½ cup fresh basil pesto
  • 1 Tbsp honey
  • ½ cup chopped sun-dried tomatoes packed in oil; drain off oil.


  • 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).


Serving: 1grams | Calories: 136kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 20mg | Sodium: 193mg | Sugar: 2g