12 oz plain goat cheese
3 tablespoons (approx.) heavy cream
1/4 teaspoon kosher salt
fresh ground pepper
4 to 5 tablespoons pesto
6 sun-dried tomatoes packed in oil
1/3 cup toasted pine nuts
1. Mash goat cheese with heavy cream, salt and several grinds of fesh black pepper.
2. Drain and finely chop sun-dried tomatoes.
3. Line a small dish with plastic wrap so that the wrap overhangs the edge of the dish.
4. Place 1/3 of the the goat cheese mixture in the bottom of the dish. Press goat cheese down into dish (I
find this easier you put goat cheese between 2 layers of plastic wrap to smooth it out).
5. Next, put pesto over layer of goat cheese, smooth to edge.
6. Place 2nd layer of goat cheese, smooth to edge; then add chopped sun-dried tomatoes and 2 tablespoons of
pine nuts.
7. Add final 1/3 of goat cheese.
8. Cover with plastic wrap over hanging sides of dish, press down.
Refridgerate 1-2 hours.
Serve with olive oil drizzled over, lots of fresh ground black pepper, and remainder of pine nuts sprinkled over top.
Use toasted pita chips to serve.
