Savory Coeurs a la Creme
These rich, creamy savory coeurs a la creme--made from mascarpone, ricotta, and Parmesan--take their form from cheesecloth-lined molds. You can serve these cheese hearts alone or as part of a cheese board including other varieties and crackers or bread.
- Yield: Serves 6 to 8
Source: Martha Stewart Living, May 2007
- 8 ounces mascarpone cheese
- 8 ounces whole-milk ricotta cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons heavy cream
- 1/2 teaspoon coarse salt
- Endive, leaves separated, for serving
Line 4 Coeur a la Creme molds with a double layer of cheesecloth, and place on a rimmed baking sheet. Stir together cheeses, cream, and salt in a bowl. Transfer to a food processor; pulse until just smooth (be careful not to overprocess or the mixture may become too soft to hold its shape).
Divide cheese mixture among prepared molds, and smooth tops. Cover with plastic wrap. Refrigerate overnight.
Remove plastic. Use cheesecloth as handles to remove individual cheese mixtures. Turn out onto a cheese tray, and remove cheesecloth. Serve with endive.