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Goat cheese and olive torta

1/4 cup pistachios
6 oz. fresh mild goat cheese, room temperature
1/8 teaspoon ground white pepper
1/4 cup olive spread
1/4 cup finely minced sun dried tomatoes in oil
small toast squares, or crostini bread sticks

Place pistachios in glass measuring cup and microwave on high for 1 min. Stir. Microwave another 30 seconds, or until toasted. Chop coarsely and set aside. In a bowl, blend together the two cheeses and the white pepper until smooth. Line a deep 3 or 4 cup bowl or fluted mild with Stretch-Tite. Spoon 1/3 of the mixture inside and pack it down; level the top with a rubber spatula. Dollop the olive spread and the tomatoes over the cheese, pack it down, and sprinkle with some of the chopped nuts. Repeat, making 3 layers and then cover with the plastic wrap and chill for 2-3 hours. Unmold about 1 hour before serving, and then arrange on a beautiful plate with the toasts around it. 
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