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Source: Stop and Smell the Rosemary

Pesto, Goat Cheese, and Tomato Torta
This recipe makes a pleasing presentation.
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Serves: 10 to 12
Prep Time: 25 minutes
Cook Time: none
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1 cup coarsely chopped fresh basil, loosely packed
1 cup coarsely chopped fresh spinach, loosely packed
1 1/2 teaspoons minced garlic
1/4 cup virgin olive oil
4 ounces (1 cup) Parmesan cheese, freshly grated
freshly ground pepper
8 ounces cream cheese, softened
4 ounces goat cheese, softened
1/3 cup sun-dried tomatoes, packed in oil, drained, patted dry, and minced
1/4 cup pine nuts, finely chopped
thinly sliced sun-dried tomatoes




Chop basil, spinach, and garlic in a food processor. While machine is running, gradually add olive oil through feed tube. Add Parmesan and process until almost smooth. Season with pepper. Set aside. Blend cream cheese and goat cheese in a medium bowl until smooth.
Line a 3-cup bowl with plastic wrap, leaving a 4-inch overhang. Mold one-third of cream cheese mixture into a disk and distribute evenly in bottom of prepared bowl. Spread half of basil mixture over cheese. Sprinkle with half of sun-dried tomatoes and half of nuts. Mold another one-third cheese mixture into a larger disk and place on top of nuts. Repeat layers with remaining basil mixture, sun-dried tomatoes, pine nuts, and last one-third of cheese. Tap bowl lightly to allow ingredients to settle. Fold plastic overhang over top and refrigerate.
Thirty minutes before serving, unfold plastic wrap and invert onto serving plate. Decorate top with sun-dried tomato slices. Serve at room temperature with assorted gourmet crackers.


Torta may be prepared 3 days in advance.


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