Goat Cheese Torte
Elevate your appetizer game with this stunning Goat Cheese Torte, a savory layered masterpiece that's as visually impressive as it is delicious. Combining the creamy goodness of goat and cream cheeses with the bold flavors of sun-dried tomatoes, fresh basil, and a touch of garlic, this no-cook recipe is perfect for entertaining. Topped with a drizzle of olive oil and toasted pine nuts for added texture, this torte is a crowd-pleaser that's ready in just 20 minutes of prep time. Serve it chilled with crispy crackers or slices of baguette for an elegant appetizer everyone will love. Easy to make ahead, this dish is ideal for dinner parties, holiday gatherings, or any time you're looking to wow your guests with minimal effort!
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Recipe Information
Ingredients
- 12 ounces Goat cheese (soft, room temperature)
- 8 ounces Cream cheese (softened)
- 1 cup Sun-dried tomatoes (finely chopped, drained if packed in oil)
- 1 cup Fresh basil leaves (finely chopped)
- 0.25 cup Pine nuts (lightly toasted)
- 1 tablespoon Olive oil
- 1 teaspoon Garlic (minced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sheet (to line the mold) Plastic wrap
Instructions
In a medium mixing bowl, combine the goat cheese and cream cheese. Use a hand mixer or spatula to blend until completely smooth.
Stir in the minced garlic, salt, and black pepper until evenly combined. Set the cheese mixture aside.
Line a small springform pan (about 6 inches) or a similarly sized bowl with plastic wrap, leaving enough overhang to fully wrap the torte later.
Spread one-third of the cheese mixture evenly across the bottom of the mold to form the first layer.
Sprinkle half of the finely chopped sun-dried tomatoes evenly over the cheese layer.
Follow with half of the chopped basil, evenly spreading it over the sun-dried tomatoes layer.
Repeat the layering process: spread another third of the cheese mixture over the basil, then add the remaining sun-dried tomatoes and basil as the next layers.
Finish by spreading the final third of the cheese mixture on top, smoothing it out with a spatula.
Fold the overhanging plastic wrap over the top of the torte, pressing gently to compact the layers.
Refrigerate the torte for at least 3 hours or overnight to set.
Before serving, invert the torte onto a serving plate and remove the plastic wrap.
Drizzle 1 tablespoon of olive oil over the top and sprinkle with toasted pine nuts.
Serve the goat cheese torte with crackers, sliced baguette, or fresh vegetables.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5633 mg | 245% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 94.6 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1362 mg | 105% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 8506 mg | 181% | |
*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.
