Pesto, Olive, and Roasted-Pepper Goat Cheese Torta

To save time, you can use prepared pesto, tapenade and roasted red peppers.

Needs to chill 8 hours.

Serve with crackers or toast.

1/4 cup Pete’s Classic Pesto
Vegetable oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers (or try roasted Islander or Italia peppers from your garden!)
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons black olive tapenade

Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then discard excess oil. Ditto for tapenade. Blot peppers well between paper towels to remove excess liquid.

Lightly oil a loaf pan and line with a sheet of plastic wrap large enough to allow a generous overhang on all 4 sides.

Spread about one fourth (1/2 cup) of cheese evenly over bottom of loaf pan and top with all of pesto, spreading evenly. Drop 1/2 cup cheese by tablespoons over pesto and spread gently to cover.

Top with chopped peppers, spreading evenly. Drop another 1/2 cup cheese by tablespoons over peppers and spread gently to cover peppers.

Spread olive paste evenly on top, then drop remaining cheese by tablespoons over olive paste, spreading gently to cover. Cover pan with another sheet of plastic wrap and chill at least 8 hours.

Remove plastic wrap from top of pan and invert torta onto a serving plate, then peel off remaining plastic wrap. Let stand at room temperature 20 minutes before serving.

Note: Torta can be chilled in pan up to 24 hours. Let stand at room temperature 20 minutes before serving.
Adapted from Bon Appetite