Hattie's Goat Cheese Torta with Pesto and Sun-Dried Tomatoes


prep 0:15       total 2:15


20 to 25 servings



6 oz. goat cheese
4 oz. cream cheese
8 cloves garlic, peeled, mashed and chopped, or
to taste
1/2 cup pesto (at least)
1/2 cup sun-dried oil-packed tomatoes, finely chopped and including 2 tsp. of the marinade
Fresh herbs to decorate, such as sprigs of thyme, oregano, rosemary and parsley
Baguettes, sliced


Mix goat cheese and cream cheese; add the garlic. Check the taste. Add salt and black pepper if you want. Line a small glass bowl (approximately 2 to 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Decorate with herbs. Serve with baguettes.

Author's Comments

Keep out of the way of the devouring mob. Supposed to serve up to 20 to 25 with other horse divers. This is a killer party item. My friends stand around and inhale this stuff. If there's any leftover, it's great the next day. I usually make my own pesto but the stuff you can buy in the refrigerator bin at the grocery store is okay.

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3 Recipe Reviews

Irasema Del Bosque

Irasema Del Bosque reviewed Hattie's Goat Cheese Torta with Pesto and Sun-Dried Tomatoes on October 3, 2000

I would like to know more about this recipe and also I would like to see how it looks. It seems like it is very delicouse recipe. I would apreciate if you could send a view of this recipe.


This recipe was created by Susan Hattie Steinsapir, NOT the person credited as "Chef". Susan was a long time contributing participant at RFC until her
unexpected death several years ago. Credit where credit is due.


This has become one of my all time favorite recipes. It gets rave reviews everywhere we take it.