Goat Cheese Torta
Combine in Food Processor until smooth, stopping to scrape down sides.
1 package(10.5 oz) goat cheese
1 package cream cheese (8 oz) softened
4 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
Line a 2- or 3- cut glass bowl with plastic wrap, allowing 3" to hang over sides.
Spread half of cheese mixture into bowl; top evenly with 1/2 to 3/4 cup Pesto (I use the Pesto from the deli case at Central Market...I used to make it from scratch, but their is better than any pesto I have ever made).
Top with remaining half of cheese mix. Cover and chill 8 hours.
Invert chilled torta onto serving platter. Remove plastic wrap. Garnish if desired. Serve with baguette slices.
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The next recipe came to me from Judy Cole. She got it from her daughter in Plano, Melissa Henson. I have absolutely no idea who Laura is, but I intend to ask if she has more recipes this good!
I have used the leftovers as a salad dressing on plain salad greens. I have also used it on cold pasta for a really nice pasta salad. I have used it on cold cooked chicken, again for a really nice salad. Good stuff.....
Laura's Christmas Dip
1 can mild Rotel -- drained
1 small flat can sliced black olives -- drained
1 jar (5 oz) sliced green olives --drained
1 bunch green onions, chopped
1 cup Italian dressing (don't use lite)
Combine. Let sit for 24 hours to allow the flavors to combine. Serve with sliced baguettes.
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