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Goat Cheese and Pesto Torta View Larger

Goat Cheese and Pesto Torta


  • 2 - 5.3 oz. Soft goats milk cheese
  • 1 - 8 oz. jar of Stonewall Kitchen Basil Pesto
  • 1/2 cup oil packed sun dried tomatoes, drained and chopped
  • 1/4 cup toasted pine nuts
  • 1/4 cup shredded or grated Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. In a 24 ounce baking dish spread the goat cheese. Then layer the Stonewall Kitchen 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.


In Stock

Basil Pesto
Basil Pesto Item: 573934 $7.95