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    You are in: Home / Cheese / Goat Cheese Torte Recipe
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    Goat Cheese Torte

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    mailbelle's Note:

    Made in a springform pan with basil pesto, sun-dried tomato pesto, slivered almonds, and goat cheese. Haven't tried this yet, but the picture of it in the magazine makes it look so pretty, I'm going to try and make it soon. May try to substitute some of the goat cheese with cream cheese. This came from the Reader Recipes section of American Profile magazine and is credited to June Laughlin of The Villages, FL.

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    6-inch ...

    Units: US | Metric


    1. 1
      Spray a 6-inch springform pan with nonstick cooking spray. Cream goat cheese and butter with a mixer at medium speed until very smooth.
    2. 2
      Layer one third of the goat cheese mixture, half the basil pesto, half the almonds, and the tomato pesto in pan.
    3. 3
      Add half of the remaining goat cheese mixture, the remaining basil pesto, and the remaining almonds.
    4. 4
      Top with the remaining goat cheese mixture.
    5. 5
      Cover pan with plastic wrap and refrigerate overnight. Remove pan sides and place torte on a plate. For peak texture and flavor, let stand 1 hour before serving with crackers. Garnish with a basil sprig.

    Ratings & Reviews:

    • on September 05, 2008


      Great! I'm going to try it on pasta as well.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Goat Cheese Torte

    Serving Size: 1 (907 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3757.6
    Calories from Fat 2789
    Total Fat 309.8 g
    Saturated Fat 183.7 g
    Cholesterol 724.3 mg
    Sodium 2433.0 mg
    Total Carbohydrate 161.6 g
    Dietary Fiber 98.9 g
    Sugars 18.1 g
    Protein 143.6 g

    The following items or measurements are not included:

    sun-dried tomato pesto

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