Savory Pesto Cheese Torte
The perfect cheese appetizer - herbaceous and with a slice kick from the red pepper flakes
Print Recipe
Ingredients
- 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
Instructions
- 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.