Recipes

Pesto, Olive, and Roasted Pepper Torta

¼ cup Bella Cucina Basil Pesto
¼ cup Bella Cucina Red Pepper Pesto
¼ cup Bella Cucina Olive Pesto
20 oz mild goat cheese softened (2 cups)

1. Drain pestos of excess oils.
2. Lightly oil loaf pan and line with plastic wrap with an overhang on all sides.
3. Spread ½ cup goat cheese evenly over bottom of loaf pan. Top with all of Basil Pesto.
4. Drop ½ cup cheese by tablespoon over Basil Pesto and spread evenly. Top with Red Pepper Pesto spreading evenly.
5. Drop ½ cup goat cheese by tablespoon over Red Pepper Pesto and gently spread. Spread Olive Pesto evenly on the top of goat cheese spreading evenly.
6. Drop remaining cheese over Olive Pesto. Spread gently to cover pesto.
7. Cover pan with another sheet of plastic wrap.
8. Chill for at least 8 hours.
9. Remove plastic wrap from top of pan and invert torta onto a serving plate.
10. Peel off remaining plastic wrap.
11. Let torta stand at room temperature for 20 mins.

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