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PESTO OLIVE ROASTED PEPPER GOAT CHEESE PATE
1/4 cup prepared basil pesto
oil for brushing pan
1/4 cup finely chopped rinsed drained bottled roasted red peppers
20 oz soft mild goat cheese, softened at room temperature (2 cups)
3 tablespoons black olive paste or tapenade
Lightly oil loaf pan and line with parchment (or plastic wrap) to allow a an wide overhang on all sides.
Drain pesto in a small fine-mesh sieve set over a bowl 15 minutes, then set aside excess oil to use on a quick salad or pasta. Blot peppers well between paper towels to remove excess liquid.
Spread 1/2 cup of cheese evenly over bottom of loaf pan and top evenly with all the pesto, spreading evenly. Spread another 1/2 cup cheese by tablespoons over pesto and spread evenly to cover pesto. Top with chopped peppers, spreading evenly, then 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 to cover olive paste. Cover pan with another sheet of plastic wrap and chill at least 8 hours. (This can be made and refrigerated 24 hours in advance.)
Remove plastic wrap from top of pan and invert pate onto a serving plate, then peel off remaining plastic wrap. Let torta stand at room temperature 20 minutes before serving. Makes 8 to 10 hors d'oeuvre servings |
