Preparation Info

Goat Cheese and Pesto Torta

Made With Our

Basil Pesto

Base $7.95
Item: 573934


  • 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° 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.