This layered cheese torta is great for special occasions or the holidays! Full of flavorful and keto friendly ingredients, it's sure to be a crowd pleaser.
Remove goat cheese from the refrigerator and allow to soften at room temperature for an hour. Mascarpone can soften at room temperature for 30 minutes.
Lightly oil a springform pan.
Spread half (5 ounces) of the goat cheese on the bottom of the springform.
If desired, place the springform in the freezer or refrigerator in between cheese layers to allow to harden and make spreading the next layer easier.
Add a third of the pesto on top of the goat cheese.
Add half of the mascarpone cheese layer.
Add half of the sun-dried tomatoes
Add the rest of the mascarpone cheese.
Add the second third of the pesto.
Add the rest of the goat cheese (5 ounces).
Add the final third of the pesto.
Add the last half of the sundried tomatoes.
Chill until ready to be served. This can be made a day or two in advance but should be allowed to sit at room temperature for at least 30 minutes prior to serving for the best flavor.
Spinach Walnut Pesto and Sun-Dried Tomato Cheese Torta - Keto Low Carb Recipe https://healnourishgrow.com/spinach-walnut-pesto-and-sun-dried-tomato-cheese-torta/