By | June 19, 2017


Puree cherry tomatoes, olive oil and boiling water in blender or food processor. Beat cream cheese, goat cheese and milk in a bowl until smooth.

Lay two large pieces of plastic wrap in a small, round ceramic dish, tucking them in to fit the dish and letting some of the wrap overlap the sides. Di- vide cheese mixture into 3 even portions. Shape and spread one portion out evenly to reach sides of dish. Spread tomato puree over cheese, but don’t go all the way to the sides of the dish. Add another layer of cheese over the to- matoes, to reach the sides of the dish. Spread pesto over cheese, but don’t go all the way to the sides. Top with the final portion of cheese over pesto, all the way out to the sides. Now fold the overlapping edges of the plastic wrap over the top of the torta. Chill at least 2 hours.

When torta is firm, unfold plastic wrap and turn it out onto a platter. For best flavor, let it come to room temperature before serving.


  • 1 cup dehydrated cherry tomato halves
  • 1 Tbsp. olive oil
  • Scant 1/4 cup boiling water
  • 8 oz. Door County Creamery fresh goat cheese, at room temp.
  • 8 oz. cream cheese, at room temp.
  • 1 1/2 Tbsp. milk
  • 1/2 cup basil or cilantro pesto
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