Goat Cheese Torta

• 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)

1. Line a 8 x 3 loaf pan, souffle pan or decorative mold with plastic wrap.
2. In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
3. 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.
4. Layer with another 1/3 of the cheese mixture.
5. Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
6. Cover with plastic wrap and press gently to pack. Refrigerate overnight.
7. Uncover and invert onto a serving plate, carefully removing the remaining wrap.
8. Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.

cream cheese, goat cheese, garlic, oregano, pepper, pesto sauce, tomato, almonds, fresh oregano

Taken from www.food.com/recipe/goat-cheese-torta-191842 (may not work)