Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Photo by Romulo Yanes

Ingredients

  • ¼ cup bottled roasted red peppers
  • crackers or toasts
  • 1 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)
  • ¼ cup prepared basil pesto
  • 3 tablespoons bottled black olive paste or tapenade
  • Vegetable oil
  • 20 ounces soft mild goat cheese

Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil. Lightly oil loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides. Blot peppers well between paper towels to remove excess liquid. Spread about one fourth ...

View full recipe at Epicurious

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