CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
1 |
Servings |
INGREDIENTS
6 |
oz |
Goat cheese |
4 |
oz |
Cream cheese |
|
|
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 |
|
|
Fresh herbs, such as |
|
|
branches of thyme |
|
|
oregano |
|
|
rosemary parsley and |
|
|
sliced baguettes |
INSTRUCTIONS
Although not spicy, there is a wonderful recipe from the late Susan
"Hattie" Saperstein for Goat Cheese Torta with Pesto and Sun-dried
Tomatoes at <http://www.andreas.com/susan/goatches.html>. This is
probably Susan's most famous recipe. It's been copied by thousands.
She developed this version and through the net, it's gone around the
world. If you want something that will really knock over a party,
buffet, or snack time, here it is. 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.
Mix goat cheese and cream cheese, add the garlic. Check the taste. Add
salt and black pepper if you want. Line a small glass bowl (about 2 -
3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into
the bowl. 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. To serve, invert bowl on a
serving dish. Carefully remove the plastic wrap. Decorate with
herbaceous materials. Serve with baguettes. Keep out of the way of the
devouring mob. Supposed to serve up to 20 - 25 with other horse
divers. Posted to CHILE-HEADS DIGEST V4 #082 by Charles Demas
<demas@sunspot.tiac.net> on Aug 14, 1997
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