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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




  • 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


  1. Step 1

    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).

  2. Step 2

    Divide cheese mixture among prepared molds, and smooth tops. Cover with plastic wrap. Refrigerate overnight.

  3. Step 3

    Remove plastic. Use cheesecloth as handles to remove individual cheese mixtures. Turn out onto a cheese tray, and remove cheesecloth. Serve with endive.

Martha Stewart Living, May 2007