To try: Tomato-Cheese Torta

6 oz goat cheese
4 oz cream cheese
8 cloves garlic, peeled, smushed and chopped
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
and/or roasted sweet peppers
crackers

Mix cheeses and garlic. Line a small bowl with plastic wrap and put 1/3 of cheese mix on bottom. Top with pesto. Add 1/3 cheese mix. Layer tomatoes/peppers. Add 1/3 cheese mix. Cover with plastic wrap and refrigerate from 2 hours to 4 days. Invert and remove wrap to serve with crackers.