Goat Cheese Torta
Elevate your appetizer game with this indulgent Goat Cheese Torta—a rich, creamy layering of tangy goat cheese and smooth cream cheese, accented by sweet sun-dried tomatoes, aromatic basil, and crunchy toasted pine nuts. This no-bake, make-ahead dish is as elegant as it is effortless, requiring just 20 minutes of prep time before chilling to perfection. Perfectly balanced with hints of garlic and a dash of olive oil, this savory centerpiece pairs beautifully with crisp crackers or artisanal bread. Ideal for entertaining or holiday gatherings, this crowd-pleasing cheese spread delivers bold flavors and vibrant textures that will impress every guest at the table.
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Recipe Information
Ingredients
- 16 oz Soft goat cheese
- 4 oz Cream cheese, softened
- 1 cup Sun-dried tomatoes in oil, drained and finely chopped
- 0.5 cup Fresh basil leaves, finely chopped
- 0.25 cup Toasted pine nuts
- 1 clove Garlic, finely minced
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 sheet Plastic wrap
- 1 loaf Crackers or bread, for serving
Instructions
In a large mixing bowl, combine the goat cheese and cream cheese. Mix well until smooth and creamy.
Season the cheese mixture with the minced garlic, olive oil, salt, and black pepper. Stir until everything is evenly incorporated.
Divide the cheese mixture into three equal parts and set aside.
Line a small springform pan or a medium-sized bowl with a sheet of plastic wrap, making sure the edges extend over the sides for easy removal later.
Start by spreading one-third of the cheese mixture evenly over the bottom of the prepared pan or bowl.
Sprinkle half of the finely chopped sun-dried tomatoes on top of the first cheese layer, spreading evenly to the edges.
Add a second layer of the cheese mixture, spreading it evenly over the sun-dried tomatoes.
Next, sprinkle the finely chopped basil and toasted pine nuts evenly over the second cheese layer.
Spread the remaining third of the cheese mixture on top, smoothing it out evenly to create the final layer.
Fold over the excess plastic wrap to cover the top of the torta tightly. Place in the refrigerator to chill for at least 2 hours or overnight, allowing the flavors to meld together.
When ready to serve, carefully remove the torta from the pan or bowl by lifting it using the plastic wrap. Remove the plastic wrap and transfer the torta to a serving plate.
Let the torta sit at room temperature for about 10 minutes before serving to ensure it is spreadable.
Garnish with additional basil, pine nuts, or a drizzle of olive oil if desired. Serve with an assortment of crackers or slices of fresh bread.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 39.9 g | 14% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 296 mg | 6% | |
*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.
