Savory basil cheesecake appetizer

Yield: 1 Servings

Measure Ingredient
1 cup Italian style breadcrumbs
3 tablespoons Unsalted butter; melted
1 cup Basil leaves; packed
2 Cloves garlic; chopped
½ cup Light mayonnaise
1 pounds Ricotta cheese
1 ounce Blue cheese
1½ cup Grated Parmesan cheese
½ cup Almonds;, (optional) toasted and finely chopped
3 tablespoons Slivered almonds;, (optional)
2 tablespoons Fresh chives;, (optional)

Prep: 15 min, plus chilling time.

Combine crumbs and butter in a bowl. Press into bottom of a lightly greased 8 or 9 inch springform pan. Chill. Combine basil, garlic and mayonnaise in food processor or blender until smooth. Set aside. Beat together 3 cheeses in a mixing bowl until well blended. Beat in reserved basil mixture. Spread mixture over crust, pressing and smoothing top. Chill at least 8 hours or overnight. When ready to serve, remove sides of pan and place cake on a platter. Press chopped toasted almonds onto sides of cheesecake, if desired. To garnish top of cheesecake, make `flower' with slivered almonds and chive stems, if desired. Serve with assorted crackers, vegetable slices and toasts. Tip: Mascarpone cheese may be substituted for the ricotta for a smoother, milder flavor. For more cheese flavor, substitute half the Parmesan with Asiago cheese.

Posted to recipelu-digest by molony <molony@...> on Feb 22, 1998

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