Goat Cheese Sun Dried Tomato And Pesto Torta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GOAT CHEESE, SUN-DRIED TOMATO, AND PESTO TORTA



Goat Cheese, Sun-Dried Tomato, and Pesto Torta image

This can be made ahead of time, it is a beautiful display and, most importantly, it packs a punch in the flavor department! what more do you need?

Provided by mowo3160

Categories     < 30 Mins

Time 16m

Yield 8-12 serving(s)

Number Of Ingredients 10

4 ounces goat cheese, at room temp
1 (8 ounce) package cream cheese, at room temp
kosher salt
fresh ground black pepper
3 tablespoons tomato paste
3/4 cup drained sun-dried tomato packed in oil, finely chopped
1/2 teaspoon balsamic vinegar
2/3 cup pesto sauce (a thicker pesto is best so that it will hold it's shape)
fresh basil leaves or parsley sprig, for garnishing
toasted baguette, slices for serving

Steps:

  • Mix goat cheese and cream cheese in a bowl. Season with salt and pepper to taste.
  • Combine goat-cream cheese mixture with the sun-dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with salt and pepper to taste. (again).
  • Line a 2-cup ramekin or a small bowl with plastic wrap, extending the wrap over the sides. spray the plastic wrap with vegetable oil cooking spray. Spread half the goat-cream cheese mixture evenly in the bottom of the ramekin. Cover with pesto, then with the cheese tomato mixture. top with remaining goat cheese mixture. Fold wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
  • Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil and serve with baguette slices.
  • **The torta can be made 2days ahead and refrigerated. This torta can be so gorgeous if you pay attention to making clean, well defined layers.

Nutrition Facts : Calories 177.4, Fat 15.6, SaturatedFat 9.3, Cholesterol 42.4, Sodium 231.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.1, Protein 6

SUN-DRIED TOMATO AND GOATS CHEESE PESTO



Sun-Dried Tomato and Goats Cheese Pesto image

Make and share this Sun-Dried Tomato and Goats Cheese Pesto recipe from Food.com.

Provided by katew

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup macadamia nuts
100 g sun-dried tomatoes, drained
3/4 cup basil leaves, loosely packed
75 g goat cheese
60 ml olive oil
1/2 cup water
salt and pepper

Steps:

  • Pre heat oven to 180°C.
  • Put nuts on baking tray and bake 5 minutes or until toasted.
  • Place them and goats cheese and basil and tomatoes in food processor.
  • Process till finely chopped.
  • With motor running add oil and water.
  • Taste and season.
  • Serve with pasta of your choice.

Nutrition Facts : Calories 371.3, Fat 32.1, SaturatedFat 7.8, Cholesterol 14.8, Sodium 623, Carbohydrate 17.2, Fiber 4.8, Sugar 10.7, Protein 9.4

CHEESE, PESTO AND SUN-DRIED TOMATO TORTA



Cheese, Pesto and Sun-Dried Tomato Torta image

I make this for a potlucks or parties, so often I assemble a tiny one in a mini-loaf pan for the two of us. If there are any leftovers, they go great on bagels. I sometimes take small disposable containers so people can take some home with them. If you want to use pre-made pesto, 3/4-1 cup should be enough for this dish. I usually serve it with assorted crackers, but it goes well on toasted baguette slices and mini-bagels too. It takes awhile to assemble, but cooking time is simply chilling time.

Provided by TigerJo

Categories     Spreads

Time 7h30m

Yield 20 serving(s)

Number Of Ingredients 12

4 -6 cloves garlic
1 1/2 cups fresh basil leaves, packed
1/3 cup walnuts or 1/3 cup pine nuts
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
3 (8 ounce) packages cream cheese or 3 (8 ounce) packages neufchatel cheese, softened
1/3 cup freshly grated parmesan cheese
1 1/3 cups sun-dried tomatoes packed in oil, drained (or the same amount of reconstituted dried tomatoes)
1/3 cup tomato paste
1/2 cup butter, softened
kosher salt, to taste
fresh ground black pepper, to taste

Steps:

  • Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside.
  • Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside.
  • In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper.
  • Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides.
  • Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture.
  • Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight.
  • Invert torta onto serving platter, carefully peel away plastic wrap, and serve.

Nutrition Facts : Calories 212.3, Fat 20.6, SaturatedFat 11.1, Cholesterol 51.1, Sodium 213.1, Carbohydrate 4.1, Fiber 0.9, Sugar 0.7, Protein 4.2

GOAT CHEESE TORTA



Goat Cheese Torta image

This makes a pretty presentation and can be made 5-days in advance and refrigerated or it can be frozen up to 2-months. Found this recipe on "What's Cooking America?" The ingredient amounts listed below are for a half recipe. Prep time is refrigeration time.

Provided by Kathy228

Categories     Spreads

Time P1DT30m

Yield 6 serving(s)

Number Of Ingredients 9

1 (8 ounce) package cream cheese, room temperature
4 ounces goat cheese, room temperature
1 garlic clove, minced
2 teaspoons dried oregano
1/4 teaspoon pepper
1/4 cup prepared pesto sauce
1/4 cup sun-dried tomato packed in oil
1 -2 tablespoon slivered almonds (to garnish)
fresh oregano (to garnish) or parsley sprig (to garnish)

Steps:

  • Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
  • In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
  • Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
  • Layer with another 1/3 of the cheese mixture.
  • Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
  • Cover with plastic wrap and press gently to pack. Refrigerate overnight.
  • Uncover and invert onto a serving plate, carefully removing the remaining wrap.
  • Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

SUN-DRIED TOMATO AND PESTO TORTA



Sun-Dried Tomato and Pesto Torta image

You can make this up to three days ahead; be sure to start at least one day in advance.

Categories     Condiment/Spread     Food Processor     Cheese     Garlic     Nut     Tomato     Appetizer     No-Cook     Christmas     Cocktail Party     Low Carb     New Year's Eve     Basil     Pine Nut     Winter     Christmas Eve     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 14

4 garlic cloves
1 1/2 cups (packed) fresh basil leaves
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
2 2/3 cups cream cheese, room temperature (about 21 ounces)
1/4 cup freshly grated Parmesan cheese
1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
3/4 cup butter, room temperature
Nonstick vegetable oil spray
Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Steps:

  • Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
  • Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
  • Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
  • Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
  • Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.

More about "goat cheese sun dried tomato and pesto torta recipes"

PESTO AND SUN-DRIED TOMATO CHEESE TORTA (HOLIDAY …
Aug 7, 2020 Instructions. Combine the cream cheese and goat cheese in a food processor. Cover and process until smooth and creamy. Set aside. Line a 5 …
From kitchen-concoctions.com
  • Combine the cream cheese and goat cheese in a food processor. Cover and process until smooth and creamy. Set aside.
  • Line a 5-inch wide (at top) bowl with plastic wrap, pressing the plastic wrap firmly to the sides and bottom of the bowl and leaving several inches of plastic wrap hanging over the edges of the bowl (you may need several pieces of plastic wrap to do this). Spray plastic wrap with cooking spray.
  • Spoon about half of the cheese mixture into the bottom of the bowl; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon half of the remaining cheese mixture over the pesto layer; smoothing the cheese with a spatula. Spoon sun-dried tomatoes evenly over second layer of cheese. Spoon remaining cheese mixture over tomatoes, smoothing cheese with a spatula. Gently tap the filled bowl on the counter to pack down.
  • Cover the top of the cheese with the overhanging plastic wrap and add additional plastic wrap, if needed, to cover tightly. Refrigerate cheese torta for 6-8 hours, before serving.


GOAT CHEESE, PESTO, AND SUNDRIED TOMATO TORTA - BAKESPACE
In a small bowl, mix cream cheese and goat cheese and season with salt and pepper. Combine 1/4 cup cheese mixture with sundried tomatoes in another bowl and mix well. Line a 2-cup …
From bakespace.com


GOAT CHEESE “TORTA” RECIPE ON FOOD52
May 28, 2024 Cover the pesto with a second layer of cheese, using about half of the remaining cheese. Spoon the sun-dried tomato paste evenly over the cheese. Cover the tomato layer with the remaining cheese. Try to spread the cheese …
From food52.com


9 BEST CHEESE FOR PASTA: MELTING, GRATING & MORE – INSTACART
4 days ago By pairing the best cheese for pasta with a variety of sauces, vegetables and proteins, you can create versatile dishes to suit any taste. Here are some pasta recipes to …
From instacart.com


20 CREAMY GOAT CHEESE RECIPES - MSN
Paired alongside garlic, spinach, and sun-dried tomatoes packed in oil, goat cheese adds a creamy contrast to the other ingredients in these puffs, all of which pair nicely with the buttery …
From msn.com


GOAT CHEESE AND SUN-DRIED TOMATO TORTE - LIVING TASTEFULLY
• 1 cup pesto • 1 cup drained minced sun-dried tomatoes Beat the cheeses and butter until well-blended and fluffy. Line a cake pan ( I used 4 ramekins and have also used one large brioche …
From livingtastefully.com


GOAT CHEESE TORTA RECIPE - WHAT'S COOKING AMERICA
Goat Cheese Torta is an impressive elegant appetizer recipe that is sure to impress everyone you serve it to. When it is sliced, it reveals colorful distinct layers. This Goat Cheese Torta is really easy to make as it is layered in a loaf …
From whatscookingamerica.net


SUN-DRIED TOMATO, PESTO, & GOAT CHEESE TORTA
approx 12 oz goat cheese (plain) 9-10 sun-dried tomatoes, oils drained. 3 tbsp pesto (homemade or store-bought) 1/4 to 1/2 cup toasted pine nuts (depending on how many you want!) approx 1/4 cup milk, I use whole (cream will work, …
From honeygheeandme.com


PESTO, GOAT CHEESE AND SUN-DRIED TOMATO TORTA
In a bowl, mix the goat and cream cheese until smooth and pne another big bowl with plastic wrap, to place ingredients in. In the bowl, in the two spaces inbetween three layers of the …
From worldfoodwine.com


HATTIE'S GOAT CHEESE TORTA WITH PESTO AND SUN-DRIED TOMATOES
1/2 cup pesto (at least) 1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade ; Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, …
From andreas.com


HATTIE'S GOAT CHEESE TORTA WITH PESTO AND SUN-DRIED TOMATOES
goat cheese: 4 oz. cream cheese: 8 cloves : garlic, peeled, mashed and chopped, or ; to taste: 1/2 cup : pesto (at least) 1/2 cup : sun-dried oil-packed tomatoes, finely chopped and including 2 …
From foodgeeks.com


HATTIE'S GOAT CHEESE TORTA WITH PESTO AND SUN-DRIED TOMATOES …
Apr 20, 2011 6 oz Goat cheese 4 oz Cream cheese Garlic; peeled, smushed, and-chopped (I usually put in-lots and more, at least 8-cloves.It’s up to you.) 1/2 c Pesto (at least) 1/2 c …
From bakerrecipes.com


GOAT CHEESE, PESTO AND SUN-DRIED TOMATO TERRINE - A …
Jul 24, 2013 1/4 cup pine nuts; 11 ounces goat cheese, room temperature; 1/4 heavy cream (plus more if necessary); 1/4 teaspoon kosher salt; Freshly ground black pepper; 4 tablespoons pesto (homemade or store-bought); 5 oil-packed …
From afamilyfeast.com


GOAT CHEESE AND SUN-DRIED TOMATO TORTE - CDKITCHEN
ingredients. 8 ounces cream cheese, softened 12 ounces goat cheese 1/2 pound butter, softened 1 cup basil pesto 1 cup sun-dried tomatoes, minced and drained
From cdkitchen.com


GOAT CHEESE PESTO TORTA | WILLY STREET CO-OP
Impress your guests with this festive, simple-to-prepare torta. Ingredients. 1 pound chevre, softened; 4 ounces cream cheese, softened; 1/3 cup prepared basil pesto; 1/4 cup prepared …
From willystreet.coop


BAKED GOAT CHEESE DIP - RECIPE RUNNER
Dec 8, 2024 Substitutions and Variations. Use a different flavor of jam. Any berry jam works well. If you don’t want to use Greek yogurt, omit or substitute with an extra 2 ounces of cream cheese.
From reciperunner.com


HATTIE'S GOAT CHEESE TORTA WITH PESTO AND SUN-DRIED TOMATOES
Chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade Fresh herbs; such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes Directions
From astray.com


17 COLD DIP RECIPES FOR YOUR NEXT GATHERING
3 days ago 16. Sun-Dried Tomato Dip. Ingredients: Cream cheese, sour cream, chopped sun-dried tomatoes, garlic, parsley. Instructions: Blend cream cheese and sour cream, mix in the …
From tiredmomsupermom.com


ONE PAN CREAMY SUN-DRIED TOMATO TORTELLINI - GIRL GONE GOURMET
Dec 16, 2024 Heat the oil in a large, non-stick pan over medium heat. Add the shallots and cook them in the oil for a few minutes or until softened. Add the garlic, Italian seasoning, and salt to …
From girlgonegourmet.com


GOAT CHEESE TORTA WITH PESTO AND SUN-DRIED TOMATOES - CYBER …
6 oz goat cheese; 4 oz cream cheese; Garlic, peeled, smushed, and chopped (I usually put in lots and more, at least 8 cloves. It's up to you.) 1/2 cup pesto (at least) 1/2 cup chopped up fine oil …
From cyber-kitchen.com


Related Search