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Goat Cheese and Pesto Torta View Larger

Goat Cheese and Pesto Torta

Ingredients:

  • 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

Directions:

  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.

QTY

available to purchase September 05, 2014.

Basil Pesto
Basil Pesto Item: 573934 $7.95