Hattie's Goat Cheese Torta with Pesto and Sun-dried Tomatoes
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.
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.
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