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Deborah

Deborah Dana

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Recipe of Botana of Goat Cheese, Dehydrated Tomato and Pesto
Recipe

Botana of Goat Cheese, Dehydrated Tomato and Pesto

1h 30 mins
Low
32
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A rich snack of goat cheese beaten with cream molding with layers of dehydrated tomato and pesto.
Learn more about Deborah Dana

Ingredients

10 portions
  • 280 grams white goat cheese
  • 1/2 cups whole milk cream
  • to taste black pepper, to taste
  • 5 tablespoons basil pesto
  • 5 tablespoons dehydrated tomato, finely chopped
  • walnuts, to decorate
  • olive oils, at your service
  • cookies, To accompany

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.

PRESENTATION

Decorate your snack with a little olive oil and walnut or pine nuts.

TIPS

Accompany salty cookies. To finely chop the dehydrated tomato, use a food processor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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