| 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
DECORATE WITH
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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