Pesto Cheesecake Appetizer

SERVES: 10

COOK TIME: 45 Min

Attention, basil lovers: Here's one I'll bet you haven't tried yet. This unlikely combination of flavors is an exciting trip to the herb garden.

What You'll Need

1 tablespoon olive oil
1 cup fresh basil leaves
1/4 teaspoon salt
1 garlic clove
1 package (8 ounces) cream cheese, softened
1/2 cup ricotta cheese
2 eggs
1/4 cup grated Parmesan cheese
1 prepared 9-inch butter-flavored pie crust
1/4 cup sliced almonds

What to Do

Preheat the oven to 350°F.
Purée the olive oil, basil, salt, and garlic in a food processor or blender; set aside.
In a large bowl, combine the cream cheese and ricotta cheese; blend well with an electric mixer on high speed. Add the eggs, one at a time, beating well with an electric mixer on high after each addition. Stir in the Parmesan cheese. Mix in the basil mixture and pour into the crust. Sprinkle with the sliced almonds.
Bake for 35 to 45 minutes or until a knife inserted into the center comes out clean. Allow to cool to room temperature and serve.

Notes

This is a unique dish that's especially good when you use homegrown or farmers' market fresh basil.

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kattthomas50 60576 52

Oct 13, 2011

I'd like to make this, but it's late in the season and basil is done. I have pesto in my refrigerator - couldn't I just use the homemade which is at hand? My question is: what is the equivalent amount of pesto to use, instead of the called for basil leaves, olive oil, and garlic? Thanks for your help. TK