Now that we’re well and truly into the holiday season, some of us will throw or attend party after party after party. Either way, be ye host or guest, serve it or take it, something in the do-it-ourselves appetizer category seems to be the order of the day.
And we just happen to have one of those, too, thanks to a request from Bothell reader Brent W., who told us last February, "Stopped into a deli/wine shop in Snohomish a few weeks ago, called XXXsomethingXXXFavia. It is just north of the airfield and the river bridge, across from the ‘seafood grotto.’
"We had, among other wonderful things, a ‘cheesecake’ with pesto and/or sun-dried tomatoes on top of it, to be used as a spread for crackers or bread.
"It was very unique, and we would like to know how to make it. Would you please try to get the recipe?"
Try we did, asking if Forum readers could identify the official name of this place. And you did (see our thanks at the end of this column), resulting in the following recipe shared by Sara McMillan, marketing coordinator for Pave.
"This cheesecake goes great with Pave’s ciabatta bread and sun-dried tomato tapenade," she says. "Try it today!"
Pave and City Deli and Wine savory cheesecake
Cheesecake:
1pound cream cheese
1/4cup Brie cheese, softened
1/4cup goat cheese, softened
1/4cup grated Pecorino cheese
1/4cup Gorgonzola cheese, softened
1egg
1 1/2cups heavy (whipping) cream
Pinch salt
Pinch white pepper
Crust:
3/4cup bread crumbs
1tablespoon pine nuts
3tablespoons olive oil
1/4teaspoon dried basil
1/4teaspoon dried thyme
1/4teaspoon dried oregano
Ciabatta bread
Sun-dried tomato spread
For the cheesecake, cream the cream cheese, then add the softened Brie, goat cheese, Pecorino and Gorgonzola. Then add egg, heavy cream and salt and pepper. Set aside while preparing crust.
For the crust, put the bread crumbs, pine nuts, olive oil, basil, thyme and oregano into a food processor and pulse until blended. Pat crust into the bottom of a 6-inch springform pan. Pour cheese mixture over crust and bake at 350 degrees 30 to 45 minutes or until golden brown on top.
When baked, remove pan from oven and cool, then refrigerate. Serve with ciabatta bread and sun-dried tomato tapenade.
Now let’s thank the following Forum finders: Tom Wunderlich, Beth Bell, Mary Ann Conley, Annette Taylor and Jerry Hautamaki, all of Snohomish; and Everett helper-outers Bud Beard, Gayle Jackson Brown, Joan R. Wilson and Phyllis Henshaw. And let’s not forget Sandra L. Fulcher of Monroe. Thanks!
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
