A rich snack of goat cheese beaten with cream molding with layers of dehydrated tomato and pesto.
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Ingredients10 portions
Preparation
Beat the goat cheese with the cream until you get a fluffy cheese.
Take a deep circular glass refractory and cover with egapak paper.
Place 1/3 of the goat cheese in the refractory and with a crush spoon to mold firmly.
Place a layer on the basil pesto cheese. Cover another 1/3 of the goat cheese and crush again with a spoon.
Place the layer of dehydrated tomato and cover with the remaining goat cheese. Finish crushing with the spoon.
Refrigerate for at least 1 hour before serving.
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