From Charlotte Blackmer: "This was the signature dish of my late friend Susan Hattie Steinsapir from rec.food.cooking. Enjoy! For her other recipes, check out http://www.andreas.com/susan/recipes.html" ---------------------------------------------------------------------- Susan Hattie's Goat Cheese Torta 6 oz goat cheese 4 oz cream cheese (softened) 1 or more cloves garlic (to taste) about 1/2 cup pesto about 1/2 cup sundried tomatoes (oil-marinated kind). Note from clb: I generally make a larger one with 10-11 oz goat cheese and 8 oz cream cheese since I can reliably buy those sizes cheese :-) 1. Mix cheeses together in bowl. Smoosh or mince garlic and add it. 2. Drain and chop tomatoes fine (add a little of the marinade to make 'em stick together). To assemble: Line a medium bowl with plastic wrap or cheesecloth. Put waxed paper or plastic wrap on a counter or cutting board and form a circle of cheese on it with a spatula. Invert layer into bowl. Put a layer of tomato or pesto on the cheese. Make another cheese layer and invert into bowl. Put a layer of pesto or tomato on that layer and cover it with another round of cheese. Chill for two hours or so and serve with crackers and/or baguette slices. Fresh herbs are nice as a garnish. Even better the next day if not inhaled the first :-) Note from SDH: I found that sun-dried tomatoes rehydrated in warm water, then chopped fine and mixed with a little olive oil worked in place of the oil-marinated kind. I used a heart-shaped porcelain mold (coeur a la creme mold) lined with a damp paper coffee filter. Worked well. Even midwesterners gobbled it down.