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This morning, my boss sent over a great recipe that her friend brought to dinner last night at her house.

She said, “Okay, so we had some guest over last night and they brought an appetizer that was AMAZING!  Dina swears that it’s easy to do and can be done mostly in advance. It was so good, that I’m passing this recipe on to you.”

I’m going to make this for my pumpking gutting get together this weekend at the house. I will take pictures, but no promises it’s going to turn out good! (although I’m sure the taste will be great no matter what!)

Goat Cheese Strata

Cut very top off head of garlic, drizzle with olive oil and wrap in foil, bake in oven at 400 for one hour until soft.

1/2lb. cream cheese @ room temp
1/2lb. goat cheese @ room temp
Salt and pepper
1/2C. sundried tomato pesto
1/3C. basil pesto

How to make:
1. Mix the cheeses together well, divide evenly into three mixing bowls.
2. In first bowl, squeeze the roasted garlic and mix well with the cheese blend adding salt and pepper to taste.
3. In the second bowl, add the sun dried tomatoes and salt and pepper to taste.
4. In the third bowl, mix the basil pesto and add salt (*careful not to overdo if your pesto already is well salted) and pepper.
5. In a 3 cup ramekin/bowl/small cassarole, line with dampened cheese cloth. Spoon basil mix onto bottom and smooth with spatula.
6. Next, put the roasted garlic on top of the basil layer and smooth with a spatula, followed by the tomato layer.
7. Fold excess cloth over the strata. Refrigerate at least one hour…better at 2 or 3 hours.
8. To serve, unfold the cloth and invert onto platter, carefully peel cloth off the cheese….serve with crackers, bread, bagels, pita, or veggies.
***makes three cups

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