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Hattie's Goat Cheese Torta with Pesto and Sun-dried Tomatoes

It's been a while since I've seen anyone post Susan's goat cheese torta.
Kay Hartman

This is a killer party item. My friends stand around and inhale this
stuff. If there's any leftover, it's great the next day. I usually
make my own pesto but the stuff you can buy in the refrigerator bin at
the grocery store is okay, too.

6 oz goat cheese
4 oz cream cheese
Garlic, peeled, smushed, and chopped (I usually put in lots and more,
at least 8 cloves. It's up to you.)
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 -
2 tsp of the marinade
Decorate with fresh herbs, such as branches of thyme, oregano,
rosemary, parsley, and sliced baguettes.

Mix goat cheese and cream cheese, add the garlic. Check the taste.
Add salt and black pepper if you want. Line a small glass bowl
about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat
cheese mix into the bowl. Top this with the pesto. Put another 1/3
of the goat cheese mix on top of this. Put the sundried tomatoes on
this. Top with the rest of the cheese. Put plastic wrap over the
top of this. Refrigerate for at least 2 hours, and up to four days.
To serve, invert bowl on a serving dish. Carefully remove the
plastic wrap. Decorate with herbaceous materials. Serve with
baguettes. Keep out of the way of the devouring mob. Supposed to
serve up to 20 - 25 with other horse divers.