Serves 20
Prep Time 15 minutes

Ingredients:
8 oz Cream cheese; softened
12 oz Buche de Chevre goat cheese
1/2 lb butter; softened
1 c Basil Pesto Paste
1 c Sun-dried Tomatoes; minced
1 teaspoon Basil Infused Olive Oil

Combine the cheeses and butter in a bowl and beat together until they are well blended. Line an 8-inch loaf pan with parchment or plastic wrap, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread the Pesto Paste over it. Repeat with cheese and cover with the minced Sun-dried Tomatoes. Spread remaining cheese on top. Cover with plastic wrap. Set the torte in the refrigerator for at least an hour to firm up. When ready to serve, invert the torte onto a serving plate and remove the plastic wrap. Drizzle with Basil Infused Olive Oil and Serve with assorted crackers or sliced crusty Italian bread.

Products suggested for this recipe:

Sun Dried Tomatoes
Sun dried tomato julienne strips provide the ultimate convenience for the home cook.
From $7.00

Pesto Paste
Keep some in the fridge so you’ll always have Pesto Paste ready for a quick burst of summer flavor.
From $5.99

Basil Infused Olive Oil 250 ml
For those who crave the aromas and flavors of fresh basil in their Italian extra-virgin olive oils.
From $13.99

Add Basil Infused Olive Oil 250 ml to Cart

Buche de chevre
If you like full-flavored goat cheese, this is for you.
From $15.99

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