Pesto & Roasted-pepper Goat Cheese Torta

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 16
• 1/2 cup prepared basil pesto
• 1/2 cup bottled roasted red pepper, drained, rinsed, finely chopped
• 28 ounces mild goat cheese, softened at room temp
• vegetable oil cooking spray, for spraying dish

Recipe

• 1 drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
• 2 lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
• 3 blot peppers well with paper towels to remove all excess liquid.
• 4 spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. spread evenly.
• 5 cover with another sheet of plastic wrap and press it down on top of the cheese.
• 6 chill at least 8 hours.
• 7 once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
• 8 let torta stand at room temp for 20 min before serving.