Savory Mascarpone Tart with Basil Pesto and Pine Nuts – Basil Contest Winner | The Daily Dish

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Savory Mascarpone Tart with Basil Pesto and Pine Nuts – Basil Contest Winner

2 Comments | Written on May 24, 2012 at 5:00 am , by

Cheesecake is a delectable dessert, so why not give it a savory twist and make an appetizer cheesecake!  Our latest recipe contest winner did just that.  If you love to snack on cheese and crackers before dinner, wait until you check out this recipe.  The crackers are right there in the crust!

Congratulations to Rhonda for her winning “Savory Mascarpone Tart with Basil Pesto and Pine Nuts.”  The judges awarded her top honors in our recent “Basil” themed contest.

Rhonda says, “I originally had a similar dish at a housewarming party for a friend a few years ago but could never find a recipe.  After a lot of searching, I finally found a recipe for a savory cheesecake and revamped it to make this dish.  It’s a great dish for a pot luck or girls night, served with crackers and fresh seasonal fruit.”

Savory Mascarpone Tarte with Basil Pesto and Pine Nuts  (click here to view and print recipe)

Crust:

1 cup Finely Ground Wheat Crackers, such as wheat thins

1/2 cup Finely Chopped Walnuts

1 Tbsp Melted Butter

Pesto:

1 1/2 cups Fresh Basil

3 Tbsp Pine Nuts

2 cloves Garlic

1/2 cup Parmesan Cheese

2 Tbsp Olive Oil

Filling:

1 lb Mascarpone Cheese

8 oz Cream Cheese, cut into cubes and softened

3 Eggs, lightly beaten

1/2 tsp Salt

1/8 tsp Cayenne

1/3 cup Pine Nuts

DIRECTIONS:

Crust: Pulse the cracker crumbs, walnuts and butter in a food processor until fine. Press into the botton of a springform pan and bake in a preheated oven at 325 degrees for 10 minutes.

Pesto: Puree the basil, 3 Tbsp pine nuts, garlic, parmesan cheese and olive oil in a food processor until smooth; salt and pepper to taste.

Filling: Using an electric mixer, blend the mascarpene, cream cheese, eggs, salt and cayenne. Blend with Pesto.

Pour filling onto prebaked crust, sprinkle with 1/3 cup pine nuts; cover with foil to prevent the pine nuts from burning, and bake on middle rack in 325 degree oven for 45 minutes. Remove foil and bake for additional 15 minutes. Remove and cool before serving.

I would also like to offer a round of applause to our latest Reader’s Choice winner, mjh0710 for her Savory Oxtail Soup!

2 Responses to “Savory Mascarpone Tart with Basil Pesto and Pine Nuts – Basil Contest Winner”

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