Goat Cheese Torta - cooking recipe

Ingredients

1 (8 ounce) package cream cheese, room temperature
4 ounces goat cheese, room temperature
1 garlic clove, minced
2 teaspoons dried oregano
1/4 teaspoon pepper
1/4 cup prepared pesto sauce
1/4 cup sun-dried tomato packed in oil
1 -2 tablespoon slivered almonds (to garnish)
fresh oregano (to garnish) or parsley sprig (to garnish)

Preparation

Line a 8 x 3 loaf pan, souffle pan or decorative mold with plastic wrap.
In a large bowl, with a hand mixer or by hand, combine cream cheese, goat cheese, garlic, oregano, and pepper; stir until well blended.
Spread 1/3 of the cheese mixture onto the bottom of prepared pan (I use wet fingers to spread the cheese). Top with pesto, spreading evenly.
Layer with another 1/3 of the cheese mixture.
Drain sun-dried tomatoes and finely chop; spread evenly over cheese mixture in pan. Top with remaining cheese.
Cover with plastic wrap and press gently to pack. Refrigerate overnight.
Uncover and invert onto a serving plate, carefully removing the remaining wrap.
Garnish with almonds, and oregano or parsley. Serve with crackers or baguette bread.