INGREDIENTS

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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