Goat Cheese & Pesto Torta

• 2 (5.3-oz) containers soft goats milk cheese
• 1 jar of Stonewall Kitchen Basil Pesto
• 1/2 c oil packed sun-dried tomatoes, drained & chopped
• 1/4 c pine nuts, toasted
• 1/4 c Parmesan cheese, shredded or grated

Preheat oven to 350 degrees.  In a 24 oz. baking dish, spread the goat cheese.  Layer the Basil Pesto, chopped sun-dried tomatoes, pine nuts, ending with Parmesan cheese. Bake for approximately 20 min., until the dip bubbles. Serve with French bread toasts or crackers.

Vine & Olive