Loredana’s Torta

Recipe from Grandmother’s House Bou-tweek

Ingredients

• 1 (8 oz) package cream cheese

• 1 (8 oz) package goat cheese (Sub Brie or Camembert round. If so, no cream cheese is needed, see below.)

• 1 (7 oz) jar prepared basil pesto

• 1 (7 oz) jar oil-packed sun-dried tomatoes, drained, and finely minced

• ⅓ cup pine nuts, toasted lightly

For serving: Crostini or crackers

Directions

Combine the cream cheese and goat cheese in a food processor. Cover and process until smooth and creamy. Set aside.

ASSEMBLY FOR GOAT CHEESE

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 tightly with plastic wrap. Refrigerate cheese torta for 6-8 hours, before serving.

Right before serving, place pine nuts in a small sauté pan over low heat. Cook, stirring occasionally, until the pine nuts are golden brown. Set aside to cool completely.

When ready to serve, unwrap plastic from the top of the bowl. Turn bowl upside down onto a serving platter or plate and remove plastic wrap.

Press toasted pine nuts onto the top or sides of the torta and top with fresh basil leaves. Serve with baguette slices or crackers.

BRIE/CAMEMBERT

Place cheese in the middle of serving plate. Top the round first with pesto to cover. Add cheese layer and top with tomatoes in a smaller circle than the pesto. Top with pine nuts.