Preparation Info

Goat Cheese and Pesto Torta


  • 2 (5.3-ounce) containers soft goats milk cheese
  • 1 jar of Stonewall Kitchen Basil Pesto
  • 1/2 cup oil packed sun-dried tomatoes, drained and chopped
  • 1/4 cup pine nuts, toasted
  • 1/4 cup Parmesan cheese, shredded or grated


  1. Preheat oven to 350 degrees F.
  2. In a 24 ounce baking dish spread the goat cheese. Then layer the Basil Pesto, chopped sun-dried tomatoes, pine nuts, ending with Parmesan cheese.
  3. Bake for approximately 20 minutes, until the dip bubbles.
  4. Serve with French bread toasts or crackers.

Stonewall Kitchen Ingredients

Basil Pesto

Basil Pesto

Item: 573934
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