Line a 9x5-inch loaf pan, souffl? pan, decorative gelatin mold, or 9-inch springform pan with clear plastic wrap.
In a food processor or a large bowl, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
Spread 1/3 of the cheese mixture onto the bottom of prepared pan. Top with pesto, spreading evenly. Layer with another 1/3 of the cheese mixture.
Drain sun-dried tomatoes, reserving one tomato for garnish. Cut remaining sun-dried tomatoes into small pieces; spread evenly over cheese mixture in pan. Top with remaining cheese mixture.
Cover with plastic wrap and press gently to pack cheese. Refrigerate several hours or overnight.
Uncover and invert onto a serving plate. Cut reserved sun-dried tomato into thin slices. Garnish torta with tomato, almonds, and oregano or parsley. Serve with crackers or baguette bread.
NOTE: This can be made 5 days in advance and refrigerated , or it can be frozen up to 2 months.
Makes 12 to 16 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 39 (56%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.2mg||3 %|
|Sodium 179.3mg||6 %|
|Potassium 222.1mg||6 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 4.3g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!