Name: Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Cook time: 20 minutes
Total time: 9 hours
Yield: Makes 8 to 10 hors d'oeuvre servings
Ingredients: 1/4 cup prepared basil pesto; Vegetable oil for brushing pan; 1/4 cup finely chopped rinsed drained bottled roasted red peppers; 20 oz soft mild goat cheese, softened at room temperature (2 cups); 3 tablespoons bottled black olive paste or tapenade; Accompaniment: crackers or toasts; a 2 1/4-cup loaf pan (5 3/4 by 3 1/2 by 2 1/4 inches)

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Pesto, Olive, and Roasted-Pepper Goat Cheese TortaRomulo Yanes

Cooks' notes:

·For a smoother-looking torta, oiled loaf pan can be lined with parchment paper instead of plastic wrap. Cut 1 long piece of parchment to line bottom and ends, leaving a 2-inch overhang, then trace and cut out 2 more pieces for sides of pan plus a 2-inch overhang. ·Torta can be chilled in pan up to 24 hours. Let torta stand at room temperature 20 minutes before serving.

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