Appetizer with goat cheese, pesto and sun-dried tomatoes

Ingredients for Appetizer with goat cheese, pesto and sun-dried tomatoes

Instructions for Appetizer with goat cheese, pesto and sun-dried tomatoes

To prepare the Appetizer with goat cheese, pesto and sun-dried tomatoes recipe, please follow these instructions:

Mix the two cheeses very well together.
Dip the sun-dried tomatoes for oil. When they are drained, chopping them in perfectly.
Shake half a handful of pine nuts in a pan.

Find a container, please round there are approx. 7 cm. Deep and 15 cm. In diameter. Cover the inside with a piece of whitewrap, which will help you turn the cheese on a plate ;-).

Now spread / squeeze a smooth layer of cheese into the bottom of the container approx. 2 cm., Make sure there are no holes. Over the first layer of cheese spread the chopped tomatoes and compress compactly without destroying the layer of cheese beneath.

On top of the tomato layer, the pesto is lubricated, which would like to have a fairly thick consistency in order not to flow out when serving the dish. The thicker the consistency of pesto, the thicker one layer you can fill. Approx. 1/2 cm. I would recommend.

Finally, close the layers with the remaining cheese mix. Place the cheese from the edges in order not to destroy the layer of pesto! Cover the bowl and place it in the refrigerator.

The dish should be made a few hours before serving to cool well again, so it is easy to turn it on a plate.

When serving the dish, turn the cheese on a plate, pellet the white wrap, decorate with the roasted pine nuts and arrange a couple of basil leaves on top. Distribute the biscuits around the cheese. Eaten as a finger mat where you use the kiss to take the cheese with :-)