Tri-Colored Torta with Toasted Francisco Croutons

6 Francisco Rolls (either Sourdough or French)

1 tablespoon pine nuts

4 ounces goat cheese, softened

6 sun dried tomato halves packed in olive oil

3 tablespoons basil pesto (see recipe below)

Directions

Makes: 4-6 Servings
Preparation time: 15 minutes
Cook time: 5 minutes

Heat a small skillet over medium heat. Add pine nuts and dry roast for 2 to 3 minutes, stirring occasionally, or until light golden brown (watch carefully, so they don't burn). Remove from heat and let them cool 2 to 3 minutes. Line a ¾ to 1 cup custard cup (or small glass bowl) with plastic wrap (let extra plastic hang over the edges). Place the toasted pine nuts in the bottom of the prepared cup/bowl.

Spread 1/3 of the softened goat cheese over the pine nuts, and smooth with a spatula. Finely chop the sun dried tomato halves (draining/discarding oil before chopping) and spread over the goat cheese. Spread another ½ of the goat cheese over the sun-dried tomatoes. Spread 3 tablespoons of basil pesto over the goat cheese, and spread the final 1/3 of goat cheese over the pesto.

Bring the edges of the plastic wrap over the top of the cheese and press slightly to compress the layers. Unwrap the plastic on top and invert the torta onto a decorative plate. Carefully remove plastic wrap. (You may refrigerate the torta for up to 2 days before unmolding). Preheat oven to 375°F.

Cut crosswise slices of any combination of Francisco Rolls. Place on a single layer on a baking sheet, and bake for 5 minutes, or until toasted. Arrange croutons around the torta, and serve

6 Francisco Rolls (either Sourdough or French)

1 tablespoon pine nuts

4 ounces goat cheese, softened

6 sun dried tomato halves packed in olive oil

3 tablespoons basil pesto (see recipe below)