| Goat Cheese Torta |
| 6 oz goat cheese 2 pkgs 16 oz of philly cream cheese I carton Dijourno Brand Pesto Sauce (in the fresh pasta section) Blend these together until mixed. Add 1 teaspoon or a little more of oregano, plus one or two cloves of garlic (depending on how much garlic you like) and blend those in. Take a deep cereal bowl (or whatever mold you want), turn it upside down and put a big layer of saran wrap in the bottom (enough to have some hanging over the edge). Spoon in one layer of cream cheese mix in the bottom of the bowl and make sure it's evenly spread. Spoon enough pesto sauce to cover the cream cheese mixture all the way to the edge. Spoon another layer of cream cheese mixture on top of that and even it out. You can do as many layers as you want. I usually just do two pesto layers because it gets messy. once your bowl or mold is filled, wrap the saran wrap over it enough to cover it up and stick it in the fridge. Oh, and never do the bottom layer as pesto (messy messy!) I usually chill over night but I think you can chill it in four hours. When you are ready to serve, pull the dip out by grabbing the edges of the saran wrap and turn it upside down on a plate. You can garnish is with sun dried tomatoes if you want to throw some red in there. |
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