Hattie's Goat Cheese Torta with Pesto and Sun-Dried Tomatoes
| Yield: | 1 Servings |
| Categories: |
| 6 | oz | Goat cheese |
| 4 | oz | Cream cheese |
| Garlic; peeled, smushed, and chopped (I usually put in lots and more, at least 8 cloves. It's up to you.) | ||
| 1/2 | c | Pesto (at least) |
| 1/2 | c | Chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade |
| DECORATE WITH | ||
| Fresh herbs; such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes |
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