Savory Feta Cheesecake with Roasted Red Pepper Sauce - TribPapers

Savory Feta Cheesecake with Roasted Red Pepper Sauce

Staff rendering.

Mills River – Let’s get this party started! Preheat that oven to a toasty 325 degrees. Grab your food processor or trusty hand mixer and let’s dive in. Surely a pleaser: Get your Valentine’s mood in gear with this unique savory hors d’oeuvre.

Yields 20 servings

Toss in some creamy half and half, a trio of handsome 8 oz packages of cream cheese, 5 eggs (the more the merrier, right?), and a tablespoon of fresh garlic. Don’t forget to sprinkle in some parmesan cheese, finely chopped scallions (only the white part), and a delightful duo of fresh herbs like parsley, thyme, and rosemary. Season with a pinch of salt & pepper and let’s get blending until smooth as silk.

Now, find two 6-inch springform pans and give them a good loving pour of this creamy masterpiece. Pop them into the oven, but make sure they bathe in a water bath for the next hour. The secret? Stick a knife right in the center, and when it comes out all clean and tidy, you know it’s done.

While our cheesecake beauties are baking to perfection, let’s spice things up with a little red pepper action. Grab a jar of those lovely roasted red peppers (drained, of course) and mix it up with a luxurious 1/4 cup of sour cream. That’s the saucy goodness we’re talking about!

Now comes the grand finale. Take those marvelous cheesecakes out of their molds and lay them gently on a platter. It’s time to bring the flavor explosion. Slap a generous cup of olive tapenade all over the top of your cheesecake wonders. Don’t stop there! Grab that red pepper sauce we just whipped up and give it a nice spread over the tapenade. Are you salivating yet?

Now it’s time to rock and roll. Grab some pita crisps or toasted baguettes and let the dipping and devouring commence. Trust us, this cheesy masterpiece is a party in your mouth and you won’t want to stop celebrating. Bon appétit!