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!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 10

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)

Directions

Step 1

In a medium bowl, combine the goat cheese and cream cheese. Mix until smooth and well blended.

Step 2

Divide the cheese mixture into three equal portions and set aside.

Step 3

In a small bowl, mix the chopped sun-dried tomatoes with the minced garlic and olive oil.

Step 4

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.

Step 5

Spread one-third of the cheese mixture evenly into the bottom of the lined pan, smoothing with a spatula.

Step 6

Add half of the sun-dried tomato mixture on top of the first cheese layer, spreading it evenly.

Step 7

Spread a second third of the cheese mixture over the sun-dried tomato layer, smoothing it out.

Step 8

Spread the basil pesto evenly over the second cheese layer.

Step 9

Add the remaining third of the cheese mixture over the pesto layer and smooth the top.

Step 10

Fold the excess plastic wrap over the top to cover the torta and refrigerate for at least 2 hours, or until firm.

Step 11

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.

Step 12

Garnish the top with fresh basil leaves and serve with crackers or baguette slices.

Nutrition Facts

Serving size	(1485.3g)

Amount per serving	% Daily Value*
Calories	5268.7

Total Fat 401.8g	0%
Saturated Fat 173.9g	0%
Polyunsaturated Fat 4.7g
Cholesterol 643.1mg	0%
Sodium 7677.5mg	0%
Total Carbohydrate 219.9g	0%
Dietary Fiber 24.0g	0%
Total Sugars 62.7g
Protein 169.2g	0%

Vitamin D 0IU	0%
Calcium 2055.0mg	0%
Iron 28.4mg	0%
Potassium 5249.0mg	0%

*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.

Source of Calories

Fat: 69.9%

Protein: 13.1%

Carbs: 17.0%