Susan Hattie's Goat Cheese Torta

For Susan's other recipes, see her page at http://www.andreas.com/susan.html


6 oz goat cheese (softened)
4 oz cream cheese (softened)
1 or more cloves garlic (to taste)
about 1/2 cup pesto
about 1/2 cup sundried tomatoes (oil-marinated kind).


Note from CLB:  I generally make a larger one with 10-11 oz goat cheese 
and 8 oz cream cheese since I can reliably buy those sizes cheese.  The
pesto should be fairly "dry".

1.  Mix cheeses together in bowl.  Smoosh or mince garlic and add it.
2.  Drain and chop tomatoes fine (I use paper towels to get as much oil
out as possible - CLB).

To assemble:

Line a medium bowl with plastic wrap or cheesecloth.  (NOTE:  the bowl I
usually make mine in is about 20 fl. oz capacity - CLB)
Put waxed paper or plastic wrap on a counter or cutting board and form a 
circle of cheese on it with a spatula.  Invert layer into bowl.
Put a layer of tomato or pesto on the cheese.
Make another cheese layer and invert into bowl.
Put a layer of pesto or tomato (whichever you didn't use before) on that
layer and cover it with another round of cheese.  

Keep layering if you have made multiples of this recipe and have a large
bowl.


Wrap and chill for two hours or so.  Unwrap and invert on a plate to
serve.  Serve with crackers and/or baguette  slices.  Fresh herbs are nice
as a garnish.  Even better the next day if not inhaled the first :-)