Goat Cheese Torte Recipe

1 pound goat cheese, softened
3/4 cup unsalted butter, softened
8 ounces jarred basil pesto sauce
½ cup slivered almonds, lightly toasted
8 ounces jarred sun-dried tomato pesto sauce

1. Cream goat cheese and butter with a mixer at medium speed until very smooth. Spray a 6-inch springform pan with nonstick cooking spray.
2. Layer one quarter of the goat cheese mixture, half the basil pesto sauce and 2 to 3 tablespoons almonds in pan. Add one-quarter of the goat cheese mixture and half the sun-dried tomato pesto sauce. For the third layer, add one-quarter of the goat cheese mixture, the remaining basil pesto sauce and 2 to 3 tablespoons almonds. Top with the remaining goat cheese mixture, tomato pesto and almonds.
3. Cover pan with plastic wrap and refrigerate overnight. Unmold onto a serving plate and let stand 1 hour before serving. Serve with crackers.

Tips From Our Test Kitchen: It is important to let the torte stand at room temperature before serving for peak flavor and texture. Goat cheese, also known as chevre, is often sold in 4-ounce packages in the deli case.