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Goat Cheese Torta with Pesto and Sun-dried Tomatoe

Russ Myers


This is a killer party item. My friends stand around and inhale this stuff. If there's any leftover, it's great the next day. I usually make my own pesto but the stuff you can buy in the refrigerator bin at the grocery store is okay, too.

★★★★★ 1 vote
20 to 25 Servings
No-Cook or Other


6 oz
goat cheese
4 oz
cream cheese
1/4 c
pine nuts, toasted and coarsely chopped
8 clove
garlic, peeled, smushed, and chopped (i usually put in lots and more, at least 8 cloves. it's up to you.)
1/2 c
pesto (at least)
1/2 c
chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.
olive oil

How to Make Goat Cheese Torta with Pesto and Sun-dried Tomatoe


  • 1Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.
  • 2Line a small glass bowl (about 2 - 3 cups) with plastic wrap.

    Put about 1/3 of the goat cheese mix into the bowl,
    and all but 1/2 Tbs. of the pine nuts.

    Top this with the pesto.

    Put another 1/3 of the goat cheese mix on top of this.

    Put the sundried tomatoes on this.

    Top with the rest of the cheese.

    Put plastic wrap over the top of this.

    Refrigerate for at least 2 hours, and up to four days.
  • 3Half an hour before serving, take the bowl out of the refrigerator.

    Pull on the edges of the plastic to loosen the terrine from the bowl.

    Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for 1/2 hour to warm up.

    Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.

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About Goat Cheese Torta with Pesto and Sun-dried Tomatoe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Heirloom