Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Goat Cheese and Sun-Dried Tomato Torte
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- #11304
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 ounces cream cheese, softened
12 ounces goat cheese
1/2 pound butter, softened
1 cup basil pesto
1 cup sun-dried tomatoes, minced and drained
assorted crackers, for serving
directions
Place the cheeses and butter in a bowl and beat together until they are well blended and fluffy.
Line an 8-inch cake pan with dampened cheesecloth, leaving enough extra to fold over the top. Layer one third of the cheese mixture in the bottom and spread half of the pesto over it. Repeat. Spread the remaining cheese on top and cover with the minced tomatoes.
Place a piece of plastic wrap over the top and fold the cheesecloth over it. Set the torte in the refrigerator for at least an hour to firm up.
When ready to serve, fold the cheesecloth back, turn the torte onto a plate, and remove the cheesecloth. Invert the torte onto a serving plate and remove the plastic wrap.
Serve with assorted crackers.
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nutrition data
Nutritional data has not been calculated yet.
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