Pesto Roasted Pepper Goat Cheese Torta
Indulge in the elegant flavors of a Pesto Roasted Pepper Goat Cheese Torta, a visually stunning and flavor-packed appetizer that's perfect for entertaining. This no-cook masterpiece features creamy layers of tangy goat cheese mixed with velvety cream cheese, vibrant basil pesto, and sweet roasted red peppers. Each layer harmonizes beautifully, offering a delightful contrast of textures and tastes. With just 20 minutes of prep time, this make-ahead torta is chilled to perfection, making it an effortless yet impressive centerpiece for any gathering. Serve it with toasted baguette slices or crispy crackers, and watch it disappear as guests savor every irresistible bite. Keywords: pesto, roasted red peppers, goat cheese torta, appetizer recipe, easy entertaining, no-cook recipe.
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Recipe Information
Ingredients
- 16 ounces goat cheese
- 8 ounces cream cheese
- 1 cup pesto
- 8 ounces roasted red peppers
- 1 clove garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 5 pieces fresh basil leaves
- 1 bag toasted baguette slices or crackers
Instructions
In a medium bowl, combine the goat cheese and cream cheese. Mix until smooth using a hand mixer or a spatula.
Season the cheese mixture with salt and pepper. Set aside.
Finely mince the garlic and, if necessary, chop the roasted red peppers into small pieces for easy layering.
Line a 6-inch springform pan or a similar dish with plastic wrap, leaving enough overhang to cover the torta when finished.
Spread 1/3 of the cheese mixture evenly in the bottom of the lined pan using a spatula.
Add half of the pesto over the cheese layer, smoothing it out with the back of a spoon.
Add half of the roasted red peppers over the pesto layer in an even layer.
Repeat the layers: another 1/3 of the cheese mixture, the remaining pesto, and the remaining roasted red peppers.
Finish with the final 1/3 of the cheese mixture, smoothing the top with a spatula.
Fold the excess plastic wrap over the top to cover, and gently press down to compact the layers slightly.
Refrigerate for at least 2 hours or until firm.
Before serving, carefully remove the torta from the pan using the plastic wrap to lift it out. Place it on a serving platter.
Garnish with a drizzle of olive oil, fresh basil leaves, and additional roasted red pepper slices, if desired.
Serve with toasted baguette slices or crackers and enjoy!
Nutrition Facts
Calories |
4899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.0 g | 478% | |
| Saturated Fat | 169.4 g | 847% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 6862 mg | 298% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 20.1 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1666 mg | 128% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1715 mg | 36% | |
*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.
