Savory pesto cheese torte is a delicious appetizer recipe, adapted from the popular DW Bistro restaurant in Las Vegas. It’s the perfect snack food for a girl’s night in!
Between my girlfriends and I, we could seriously eat a couple pounds of cheese over wine in one night! There’s something about cheese (did you hear it’s as addictive as some drugs?!) that just keeps you coming back for more and this savory pesto cheese torte gives you those exact feelings. Those feelings that make you sit close to the cheese platter because it’s just easier than having to get up every time you crave cheese – which is all the time, all night long!
This recipe is from an incredible restaurant in Las Vegas called DW Bistro – a place where Jamaican and New Mexican flavors combine to bring you the best of both worlds. I’ve slightly adapted their cheese torte recipe though – the original calls for chili oil which I imagine brings on the heat of Jamaican cuisine (I’ve substitute for red pepper flakes), as well as pesto (I’m lazy and just had fresh basil – used that instead!).
Even with my substitutions, this recipe turned out great when serve alongside some cured meats and crackers. The freshness of the basil, the slight heat of the pepper flakes, and the smooth creaminess of the cheeses combined with the tangy buttermilk really make this a balanced spread. I recommend serving this at your next girl’s night in or even date night.
This savory pesto cheese torte is perfect for noshing on while cuddled on the couch.
Savory Pesto Cheese Torte
- 3 ounces softened goat cheese
- 4 ounces softened cream cheese
- 2 ounces buttermilk
- 2 teaspoon minced chives
- 3 tablespoons minced fresh basil*
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon red pepper flakes*
- 2 teaspoons macadamia nuts roasted and chopped
- Blend the goat cheese, cream cheese and buttermilk.
- Add the herbs, salt, pepper, and red pepper flakes.
- Using a cup measure, line with plastic wrap and place cheese mixture in it.
- Refrigerate for 2-4 hours until hardened. Un-mold, sprinkle with macadamia nuts and serve with crackers or bread, along with charcuterie.
- Note: the original recipe calls for pesto instead of basil as well as chili oil instead of red pepper flakes. Adapted by Marnely Murray.