INGREDIENTS

PROCEDURE

  • Blend toasted walnuts, fresh basil leaves and 2 tablespoons Rao’s Olive Oil to create a basil pesto.
  • Combine 8 ounces of cream cheese with 4 ounces of goat cheese.
  • Line a ramekin with plastic wrap.
  • Add one third of the cream cheese mixture to the ramekin.
  • Top with basil pesto.
  • Add one third cream cheese mixture.
  • Top with chopped Rao’s Roasted Peppers.
  • Add remaining cream cheese mixture.
  • Press plastic wrap over the top and refrigerate overnight.
  • Invert the ramekin to unmold the torte.
  • Serve with crackers.

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