A Brie and Blue savory cheesecake (no bake) with toasted walnuts and honey is a perfect appetizer. Sliced into wedges and served with crackers or French bread; this is an appetizer your guests will truly enjoy!
It is well into July and I feel like I deserted my poor, dear blog. Unintended but totally necessary, as you see my friends, I was welcoming the queen with very short notice.
Yes, my mother came to visit. You know the one that just turned 80, but doesn’t look it.
She hasn’t visited me without her male escort (my father), since Alex and Zoe were 5 years old.
And to what did I owe this visit? It was a dear, sweet puppy that enticed her.
We had a great time with queenly massages and perfect pedicures and a required stop at our favorite Vietnamese restaurant.
We even made a stop at the Savory Spice shop where the Queen bought truffle salt, za’atar and other queenly spices.
Denver’s weather was totally uncooperative but the coolness felt good to the queen, who hails from very hot Phoenix weather.
I even celebrated her short, but sweet arrival, with a girl’s happy hour where we ate this royal savory cheesecake appetizer that was quite fitting for a queen during tea time.
So fitting, we skipped the tea and drank champagne sangria. No. I don’t have photos of that.
Folly, in this sense, was a new definition for me and this is how it’s described:
“Folly”: a costly ornamental building with no practical purpose, especially a tower or mock-Gothic ruin built in a large garden or park. I just hope this doesn’t turn into a folly!
My job is to find old windows to put in.
The Manservant is even putting in a sliding barn door so I can open one entire side to the outside! I did save a few boards of graffiti that my darling kids left behind. This is one that is not X-rated.
I loved serving queenly slices of it to my friends on little individual plates. Each queen was given their own knife for spreading purposes.
With the addition of some dried fruit and crackers this made a delicious and elegant appetizer.
There are a myriad of ways one could jazz this up, but this was simplicity at its best.
Thank you Martha Stewart. I’m not sure when I ripped this recipe out of your magazine because it has been sitting in THAT drawer for a long while.
And of course that drawer is another project!
Easy and pretty, this savory cheesecake tastes like pretty should.
And we all know how good pretty tastes, don’t we?
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15 oz fresh goat cheese
4 oz mild blue cheese, such as gorgonzola dolce
1 9″ wheel of Brie, chilled
1 c toasted walnut halves (I put mine in a pie pan and toast them at 350 until I smell them. I’m guessing about 10 minutes. Cool, before using.)
1/2 c ruby port
2 T honey
2 c red seedless grapes sliced in half
In the bowl of an electric mixer fitted with a paddle attachment, beat goat and blue cheese until light and fluffy. This may take a few minutes.
Using a sharp, serrated knife slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 c goat cheese mixture on bottom half of Brie. Sprinkle with toasted walnuts. Top with other half of Brie, cut side down, on top of walnuts.
Using a spatula, spread remaining goat cheese mixture over Brie. Chill 2 hours or even overnight.
Up to 1 hour before serving, combine port, honey and 2 sprigs of thyme in a small pot. Bring to a boil over medium high heat and cook until reduced by half- about 6 minutes. Add sliced grapes and cook 30 seconds more. Using a slotted spoon, transfer grapes to a small bowl to cool. Reduce remaining liquid until thickened, about 6 minutes more. This will become very syrupy. Remove from heat. If left to sit for too long this will become hard and difficult to drip over cheese as it will be like sticky candy.
Just before serving, arrange cake on a platter and arrange reserved grapes over top. Drizzle with port mixture. Top with thyme sprigs to achieve the pretty effect! Serve with dried fruits and an assortment of crackers.
Thanks Martha Stewart!
Prep time does not included chilling.
Keywords: savory cheesecake, no bake savory cheesecake,