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Pesto & Roasted-Pepper Goat Cheese Torta

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“This not only tastes good, it looks pretty, too! I serve it at parties as part of the appetizer spread. It's good on a plain cracker or little round of toast.”
8hrs 15mins

Ingredients Nutrition

  • 12 cup prepared basil pesto
  • 12 cup bottled roasted red pepper, drained, rinsed, finely chopped
  • 28 ounces mild goat cheese, softened at room temp
  • vegetable oil cooking spray, for spraying dish


  1. Drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
  2. Lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
  3. Blot peppers well with paper towels to remove all excess liquid.
  4. Spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. Drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. Top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. Spread evenly.
  5. Cover with another sheet of plastic wrap and press it down on top of the cheese.
  6. Chill at least 8 hours.
  7. Once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
  8. Let torta stand at room temp for 20 min before serving.

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