Hattie's Goat Cheese Torta with Pesto and Sun-Dried Tomatoes

• 6 oz. goat cheese
• 4 oz. cream cheese
• 8 cloves garlic, peeled, mashed and chopped,
• to taste
• 1/2 cup pesto (at least)
• 1/2 cup sun-dried oil-packed tomatoes, finely chopped and including 2 tsp. of the marinade
• Fresh herbs to decorate, such as sprigs of thyme, oregano, rosemary and parsley
• Baguettes, sliced

1. Mix goat cheese and cream cheese; add the garlic.
2. Check the taste.
3. Add salt and black pepper if you want.
4. Line a small glass bowl (approximately 2 to 3 cups) with plastic wrap.
5. Put about 1/3 of the goat cheese mix into the bowl.
6. Top this with the pesto.
7. Put another 1/3 of the goat cheese mix on top of this.
8. Put the sundried tomatoes on this.
9. Top with the rest of the cheese.
10. Put plastic wrap over the top of this.
11. Refrigerate for at least 2 hours, up to four days.
12. To serve, invert bowl on a serving dish.
13. Carefully remove the plastic wrap.
14. Decorate with herbs.
15. Serve with baguettes.

goat cheese, cream cheese, garlic, pesto, tomatoes, fresh herbs

Taken from www.foodgeeks.com/recipes/3904 (may not work)