Pesto Goat Cheese Torta

This recipe is from my friend, Kathy, who owned a fabulous catering business whom I had the pleasure to work with a few times, and she so graciously shared the recipe with me. This show-stopper appetizer is not only beautiful in its presentation, but oh-so delicious and simple to prepare. The red and green of the sun-dried tomatoes and pesto also happen to be on-theme for Christmas, making it a perfect dish to bring to a holiday gathering. Serve it with slices of warm or toasted baguette or a variety of crackers (I also love spreading it on a sandwich , or adding into scrambled eggs the day after a party!).

Pesto Goat Cheese Torta


  • 8 oz cream cheese, room temperature

  • 4 oz goat cheese, room temperature

  • 1/4 cup white wine

  • 2 cloves garlic, minced

  • 4 oz pesto

  • 4 oz sun-dried tomatoes in oil, drained, slightly dried, and julienned

  • 4 oz pine nuts, toasted


  1. Line a 5” bowl with plastic wrap with plenty of extra wrap hanging over the side.

  2. In a mixing bowl, blend cream cheese, goat cheese, garlic and wine. Set aside.

  3. Assemble the torta in the 5” bowl following order: add cooled pine nuts, spoon on pesto and smooth, add sun-dried tomatoes, then with a rubber spatula spread the cheese mixture over the top and smooth until even. Fold the overhanging plastic over the top to seal and chill in the refrigerator for at least a couple of hours.

  4. When ready to serve, open up plastic wrap, place your serving platter upside down on top of the torta, quickly invert, then remove the plastic and you are ready to serve!

Fully-formed torta, inverted on the serving platter

Fully-formed torta, inverted on the serving platter

Pesto Goat Cheese Torta

Pesto Goat Cheese Torta

  1. Melva Breitenstein says:

    I am going to make your FABULOUS torte for a little cocktail party tomorrow night!:-)

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