cooking fresh on a budget

Olive and Thyme Cheesecake

By Amy McCoy | March 10, 2016
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print

The Cousin of Quiche Makes a Stand as a Savory Repast


There are many variations on savory cheesecake: ranging from the luxurious seafood-laden, with shrimp or lobster; to meatier, cheesier versions riffing on classic quiche Lorraine; to simpler, though no less sublime, versions with citrus and herbs. I’ve seen crazy variations too—with multiple levels, like seven-layer dip—but we’re not going there with my version of savory cheesecake.

My recipe builds on the citrus-plus-herbs theme, adding in piquant olives and simple fresh ingredients, with a touch of citrus. It’s perfect for a spring lunch or brunch—or that first dinner out on the deck.

You’ll want to prepare this recipe a day in advance. Although preparation isn’t time consuming, the cheesecake will need over an hour in the oven with it on, then another 30 minutes with it off. It also needs to cool completely before being served.

Savory Olive and Thyme Cheesecake Total: $20.16 for 8–12 servings; $2.52 per serving for 8; or $1.68 per serving for 12.


Amy McCoy is author of Poor Girl Gourmet and founder/blogger of TinyFarmhouse.com.

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/eat/olive-and-thyme-cheesecake
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60