Brie and Blue Savory Cheesecake (No Bake)

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?