Welcome Guest, click here to register

Goat Cheese and Pesto Torta View Larger

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 3 cup (24 ounces) 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.


In Stock

Basil Pesto
Basil Pesto Item: 573934 $7.95