Goat Cheese Torta with Pesto and Sun-dried Tomatoes

This recipe turned out to be as synonymous with Susan as popcorn was with Orvilled Redenbacher. Brace your taste buds for excellence! Mix goat cheese and cream cheese, add the garlic.

Check the taste. Add salt and black pepper if you want.

Line a small glass bowl (about 2 - 3 cups) with plastic wrap.

Put about 1/3 of the goat cheese mix into the bowl.

Top this with the pesto.

Put another 1/3 of the goat cheese mix on top of this.

Put the sundried tomatoes on this.

Top with the rest of the cheese.

Put plastic wrap over the top of this.

Refrigerate for at least 2 hours, and up to four days.

To serve, invert bowl on a serving dish.

Carefully remove the plastic wrap.

Decorate with herbaceous materials.

Serve with baguettes.

Keep out of the way of the devouring mob.
Supposed to serve up to 20 - 25 with other horse divers.