A delightful stack of flavors including goat cheese, sundried tomatoe, basil and honey in a pretty appetizer that everyone will love.
Prep Time 15minutes
Cook Time 10minutes
Additional Time 3hours
Total Time 3hours25minutes
Servings 10-12 Servings
For the Crostini:
1baquettesliced on the diagonal
For the torta:
5ouncesgoat cheeseroom temperature
4ouncesmascarpone cheeseroom temperature
¼teaspoonfreshly cracked ground pepper
½cupfresh basil pesto
½cupchopped 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).