Goat Cheese and Pesto Torta
ingredients
- 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
directions
- Preheat oven to 350 degrees F.
- 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.
- Bake for approximately 20 minutes, until the dip bubbles.
- Serve with French bread toasts or crackers.
* There are two ways you can toast pine nuts. One is by placing the pine nuts in a small skillet over medium high heat on a stovetop. Toss or stir the nuts continuously, to prevent burning, until they are golden brown in color. The other way would be to place the nuts in a baking pan and bake approximately 5 minutes in a 350 degree F oven. Watch the nuts closely because once they begin to brown they go quickly.
close cart
Print This Recipe 
Send to a Friend