Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

Ingredients

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

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