Sundried Tomato, Olive and Goat Cheese Torta recipe
INGREDIENTS
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For the Pesto:
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Large bunch of fresh basil
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2 cloves garlic
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1/4 cup grated Parmesan cheese
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1 tsp salt
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1/4 tsp pepper
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For the Torta:
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1/4 cup sundried tomatoes, finely chopped in food processor
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1/4 cup pitted mixed olives, finely chopped in food processor (OR bottled olive tapenade, oil drained)
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10 oz soft mild goat cheese, softened at room temperature
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10 oz whipped cream cheese, softened at room temperature
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Pepper
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