Goat Cheese Torta Recipe

Directions:

1. Line a 8 x 3 loaf pan, soufflé pan or decorative mold with plastic wrap.
2. In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
3. Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
4. Layer with another 1/3 of the cheese mixture.
5. Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
6. Cover with plastic wrap and press gently to pack. Refrigerate overnight.
7. Uncover and invert onto a serving plate, carefully removing the remaining wrap.
8. Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.