| I was watching the Today show on NBC one morning a few months ago and Giada came on and made this unique appetizer. As I watched them put all these together my mouth was instantly watering. Hubby and I hosted a small intimate dinner party and I decided this was a must on the menu. I will say it was a big hit. This is great appetizer and that was validated by the guests asking for the recipe. The serving below feeds 6 - 8 but this can easily be doubled to feed more “peoples”You can also get this from www.foodtv.com and search Red Pepper Cheesecake - GiadaDe Laurentiis. |
| 1/2 cup ricotta cheese (4 ounces) 1/2 cup cream cheese (4 ounces) 1/4 cup goat cheese (2 ounces) 1 tablespoon sugar 1 egg Pinch kosher salt 1/2 cup thin strips roasted red bell peppers 4 pitas 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup apricot jam 1 to 2 teaspoons hot water Special equipment: 1 (4 1/2-inch diameter) springform (cheesecake) pan Preheat the oven to 350 degrees F.Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips. Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.) Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days. To make the pita chips, preheat the oven to 350 degrees F. Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes. To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside. |
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10 Comments
What a great combo this looks like…I have a friend in cheese. Especially goat.
Goat and I are very good friends as well!! That is one cheese that you can pretty much put on or in anything and it adds such great flavor. MMMMMMMMM (hungry now!!)
I want the the recipe for the corn dip thing. Give it to me NOW!!!!!
Is it bad that I could make a dinner of that?
Send that wicked damn good appetizer with a bottle of damn good Silkwood wine and I’ll pay you on Tuesday
mmmm.I bet this would be the hit of the party!
Kristy - I will repost the corn bake dip recipe just for you as you are right it is soooooooooooo DAMN good
Elle there is nothing wrong with it it is nutrionally sound!! hehehe!
Donna your on!!!
OMG!!! That sounds AMAZING!
Yum! I’m a little behind on my Google Reader so I just saw this one! I’ll be trying this soon. I love the combination of these cheeses! If I’m not a huge red pepper fan, I wonder if I could substitute something like Sun Dried Tomatoes instead of the peppers? I’ve gotta Stumble this!
Yum … now I need to have a party to have a reason to make it - DAMN you Cathy!!