Spinach pesto appetizer cheesecake

Spinach Pesto Appetizer Cheesecake Recipe from France

Region / culture: France | Servings: 6

Introduction

This Spinach Pesto Appetizer Cheesecake is a unique and delicious twist on a classic cheesecake. It is a savory appetizer that is perfect for entertaining or as a special treat for yourself.

History

This recipe combines the creamy texture of a traditional cheesecake with the flavors of spinach and pesto. It is a modern take on the classic cheesecake, perfect for those who love savory dishes.

Ingredients

2.5 cups nonfat cottage cheese
10 oz (283 g) frozen chopped spinach, thawed
8 oz (227 g) non-fat cream cheese, cut into pieces
0.25 cup romano cheese (1 oz (28 g))
1 large egg
2 large egg whites
2 cloves garlic, minced
2 tsp dried basil
0.25 tsp salt
0.13 tsp freshly ground black pepper
garnish
cherry tomatoes
fresh basil leaves, optional

How to prepare

Preheat the oven to 325°F.
Lightly oil a 9-inch springform pan and set it aside.
Place cottage cheese in a fine sieve and gently press down on it with a wooden spoon to drain the liquid.
Put the pressed cottage cheese in a food processor.
Squeeze the spinach to remove excess liquid and add it to the cottage cheese.
Add the cream cheese, Romano cheese, egg, egg whites, garlic, basil, salt, and pepper to the food processor.
Process the mixture until it becomes smooth.
Blend the mixture with electric beaters until it is almost smooth.
Spoon the spinach mixture into the prepared pan and smooth the top with a spatula.
Bake for about 1 hour, or until the mixture becomes firm.
Cool the pan on a wire rack.
(This can be prepared ahead of time and stored, covered, in the refrigerator for up to 2 days. Allow it to come to room temperature before serving.)
To serve, place the pan on a serving plate, run a knife around the outer edge, and remove the pan sides.
Garnish with tomatoes and basil leaves, if desired.
Serve with crackers or French bread.

Variations

Add sun-dried tomatoes or roasted red peppers for extra flavor.
Use different herbs such as parsley or cilantro for a different twist.
Add cooked bacon or ham for a meaty version.

Cooking Tips & Tricks

Make sure to drain the cottage cheese and spinach well to remove excess liquid and prevent the cheesecake from becoming too watery.

- Blend the mixture until it is smooth to ensure a creamy texture.

- Allow the cheesecake to cool completely before serving to ensure it sets properly.

Serving Suggestions

Serve this Spinach Pesto Appetizer Cheesecake with crackers or French bread for a delicious appetizer. It can also be served with a side salad for a light meal.

Cooking Techniques

Blend the mixture until smooth for a creamy texture.

- Bake the cheesecake until firm to ensure it sets properly.

Ingredient Substitutions

You can use low-fat or full-fat cottage cheese and cream cheese depending on your preference.

- Use fresh spinach instead of frozen if preferred.

Make Ahead Tips

This Spinach Pesto Appetizer Cheesecake can be prepared ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving.

Presentation Ideas

Garnish the cheesecake with cherry tomatoes and fresh basil leaves for a beautiful presentation. Serve it on a decorative platter for a stunning display.

Pairing Recommendations

This Spinach Pesto Appetizer Cheesecake pairs well with a crisp white wine or a light beer. It can also be served with a fruity cocktail for a refreshing combination.

Storage and Reheating Instructions

Store any leftovers of this Spinach Pesto Appetizer Cheesecake in an airtight container in the refrigerator. To reheat, place in the oven at 325°F until warmed through.

Nutrition Information

Calories per serving

Each serving of this Spinach Pesto Appetizer Cheesecake contains approximately 200 calories.

Carbohydrates

Each serving of this Spinach Pesto Appetizer Cheesecake contains approximately 10 grams of carbohydrates.

Fats

Each serving of this Spinach Pesto Appetizer Cheesecake contains approximately 8 grams of fats.

Proteins

Each serving of this Spinach Pesto Appetizer Cheesecake contains approximately 15 grams of proteins.

Vitamins and minerals

This recipe is rich in vitamins and minerals, particularly vitamin A, vitamin C, calcium, and iron from the spinach and cheese.

Alergens

This recipe contains dairy (cottage cheese, cream cheese) and eggs.

Summary

This Spinach Pesto Appetizer Cheesecake is a nutritious and delicious dish that is high in protein and vitamins. It is a great appetizer option for those looking for a savory twist on a classic cheesecake.

Summary

This Spinach Pesto Appetizer Cheesecake is a unique and delicious dish that is perfect for entertaining or as a special treat. With its creamy texture and savory flavors, it is sure to be a hit with your guests.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during a trip to Italy, a country that holds a special place in my heart for its beautiful landscapes, rich history, and of course, its delicious cuisine. I had always been a fan of pesto, that aromatic green sauce made from fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. But when I tried a variation of it with spinach during my trip, I knew I had to learn how to make it myself.

I was staying with a family friend in Tuscany, a region known for its rolling hills, vineyards, and of course, its incredible food. One evening, my friend’s grandmother invited me into her kitchen to watch her prepare dinner. As she bustled around the kitchen, chopping vegetables, grating cheese, and kneading dough, I couldn’t help but be in awe of her skill and passion for cooking.

It was during that evening that she made the most delicious spinach pesto appetizer cheesecake I had ever tasted. The combination of creamy cheesecake, tangy pesto, and crunchy cracker crust was a revelation to me. I begged her to teach me how to make it, and she graciously agreed.

Over the next few days, I spent hours in her kitchen, watching and learning as she guided me through the process of making the spinach pesto appetizer cheesecake. She showed me how to make the perfect pesto, using fresh spinach, toasted pine nuts, garlic, Parmesan cheese, and olive oil. She taught me how to make the creamy cheesecake filling, using cream cheese, eggs, and a touch of lemon zest for brightness.

But the most important lesson she imparted to me was the importance of cooking with love and passion. She told me that anyone can follow a recipe, but it takes a true cook to infuse a dish with their own personal touch and creativity. She encouraged me to experiment, to try new ingredients, and to never be afraid to make mistakes in the kitchen.

After my time in Tuscany, I returned home with a newfound appreciation for Italian cooking and a burning desire to recreate the spinach pesto appetizer cheesecake that had captured my heart. I spent hours in my own kitchen, experimenting with different variations of the recipe, tweaking the ingredients until I had perfected my own version.

Now, whenever I make the spinach pesto appetizer cheesecake, I think back to that special moment in Italy, when I learned not just a recipe, but a lesson in cooking with passion and creativity. I hope that one day I can pass on this recipe to my own grandchildren, along with the stories and memories that make it so special to me.

And so, as I whip up another batch of spinach pesto appetizer cheesecake for a family gathering, I can’t help but smile as I think about the journey that led me to this delicious dish. Cooking has always been a way for me to connect with my past, to savor the flavors and memories of my travels, and to share my love of food with those I care about. And for that, I will always be grateful.