3/4 cup oil packed sun dried tomatoes, drained and finely chopped
3 Tbsp tomato paste
1/2 tsp balsamic vinegar
2/3 cup pesto
Garnish, fresh basil leaves or parsley sprigs
Toasted baguette slices or crackers, for serving
Stir together the goat cheese and cream cheese in a medium bowl. Season with kosher salt and pepper to taste.
Combine 1/4 cup of the cheese mixture with the sun dried tomatoes, tomato paste, and vinegar in a separate bowl. Season with kosher salt and pepper to taste.
Line a 3-cup ramekin or small bowl with plastic wrap, extending the plastic wrap over the sides. Spray the plastic wrap with vegetable oil cooking spray. Spread half of the cheese mixture evenly over the bottom of the ramekin. Cover with the pesto, then with the cheese-tomato mixture. Top with the remaining goat-cream cheese mixture. Fold the plastic wrap over the final cheese layer and refrigerate until chilled, at least 1 1/2 hours.
Invert the torta onto a platter and peel off the plastic wrap. Garnish with basil leaves and serve with baguette slices or crackers.
Can be made 2 days ahead and refrigerated.
Note: the pesto needs to be able to hold its shape. If yours is a little thin, add grated Parmesan cheese until you reach a thick consistency.
Using leftover torta:
Use a heaping tablespoon of torta and thin with some of the water the pasta cooked in for each serving of pasta. For two servings, use 2 heaping tablespoons of torta and about 1/4 cup pasta water.
Dollop on cooked potatoes
Spread leftover torta on focaccia and top with grilled vegetables.