Goat Cheese Sun Dried Tomato and Pesto Torta
Elevate your appetizer game with this luscious Goat Cheese Sun-Dried Tomato and Pesto Torta, a show-stopping layered spread that's as decadent as it is easy to prepare. Featuring creamy goat cheese and cream cheese layered with vibrant basil pesto, garlicky sun-dried tomatoes, and a drizzle of olive oil, this no-cook recipe delivers rich, Mediterranean-inspired flavors in every bite. Perfectly chilled for a firm yet velvety texture, it’s beautifully garnished with fresh basil leaves for a stunning presentation. Serve it with crisp crackers or slices of baguette to impress guests at your next gathering. Ready in just 20 minutes of prep, this elegant and flavorful appetizer is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 16 ounces goat cheese
- 8 ounces cream cheese
- 1 cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup basil pesto
- 2 teaspoons garlic (minced)
- 1 tablespoon olive oil
- 6 leaves fresh basil leaves (for garnish)
- 1 bag/loaf crackers or baguette slices (for serving)
- 1 piece plastic wrap (for lining the mold)
Instructions
In a medium bowl, combine the goat cheese and cream cheese. Mix until smooth and well blended.
Divide the cheese mixture into three equal portions and set aside.
In a small bowl, mix the chopped sun-dried tomatoes with the minced garlic and olive oil.
Line a 6- or 7-inch springform pan or a small bowl with plastic wrap, leaving enough overhang to cover the top. This will help you easily remove the torta later.
Spread one-third of the cheese mixture evenly into the bottom of the lined pan, smoothing with a spatula.
Add half of the sun-dried tomato mixture on top of the first cheese layer, spreading it evenly.
Spread a second third of the cheese mixture over the sun-dried tomato layer, smoothing it out.
Spread the basil pesto evenly over the second cheese layer.
Add the remaining third of the cheese mixture over the pesto layer and smooth the top.
Fold the excess plastic wrap over the top to cover the torta and refrigerate for at least 2 hours, or until firm.
To serve, carefully lift the torta out of the mold using the plastic wrap. Peel back the wrap and invert the torta onto a serving plate.
Garnish the top with fresh basil leaves and serve with crackers or baguette slices.
Nutrition Facts
Calories |
5269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.8 g | 515% | |
| Saturated Fat | 173.9 g | 870% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 7678 mg | 334% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 62.7 g | ||
| Protein | 169.2 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2055 mg | 158% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 5249 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
