I made this for the reception that we had after my graduate recital.
We served squares of it with crackers. Also delicious to melt over hot pasta.
The recipe came from Shannon Jones. She always has such a beautiful garden.
A few people have asked me for the recipe so here 'tis!
p.s. it may sound complicated, but I made it successfully on my first try so you can too! and it is so worth it!
1/2-2/3 c purchased or homemade pesto
1 Tbsp butter
1/4 cup fine dry bread seasoned crumbs
2 Tbsp grated parmesan
16 oz cream cheese, room temp
1 C ricotta cheese
1/2 C grated parmesan
1/4 tsp salt
1/8 tsp cayenne, or to taste
3 large eggs
1/4 C pine nuts
Preheat oven to 325. Rub butter over the bottom and sides of a 9-inch spring-form pan. Mix breadcrumbs with 2 Tbsp parmesan cheese. Turn pan to coat with the crumb mixture.
Using an electric mixer, beat cream cheese, ricotta, and parmesan, salt, and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of the batter to a medium bowl. Mix pesto mixture into remaining half. Pour pesto batter into prepared pan; smooth top evenly. Spoon plain mixture over; gently smooth to cover pesto layer. Sprinkle with 1/4 C pine nuts.
Bake until center is no longer jiggly, about 45 minutes. Transfer to rack to cool completely. Cover tightly with plastic wrap and refrigerate for 6-24 hours before serving.