Print
Ingredients
Scale
- 10 oz. goat cheese
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
- 3 tablespoons basil pesto (homemade or store-bought)
- 5 oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup pine nuts, plus 1 tablespoon, toasted, coarsely chopped, and divided
- Extra-virgin olive oil for drizzling
- 1 small baguette, sliced
Instructions
- Mash goat cheese with heavy cream until smooth.
- Season with salt and black pepper, then mix well.
- Layer one-third of the cheese mixture in a bowl.
- Spread basil pesto over the cheese layer.
- Add another layer of cheese followed by sun-dried tomatoes.
- Toast pine nuts in a dry pan until browned, chop and reserve for garnish.
- Finish layering with remaining cheese and top with pine nuts.
- Cover and refrigerate for at least 30 minutes.
- Invert onto a serving plate, drizzle with olive oil, and sprinkle with pine nuts before serving.
Notes
Let goat cheese reach room temperature for easier mixing.
Use high-quality ingredients for enhanced flavor.
Chilling for longer enhances flavor blending.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Chilling
- Cuisine: Italian
Nutrition
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg