Savory Pistachio Mushroom Cheese Cake Appetizer

For the Crust:

1/2 cup pistachios, finely chopped

1/4 cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated

1/2 cup breadcrumbs

2 tbsp butter olive oil*

For the Filling:

2 cups mushrooms, finely chopped

1 tbsp wild mushroom and sage olive oil*

2 garlic cloves, minced

16 oz cream cheese, softened

1/2 cup sour cream

2 eggs

1/4 cup Parmesan cheese, grated

1 tsp Garlic & Herb Blend*

Salt and pepper to taste*

Fresh thyme for garnish

Fig Balsamic Vinegar to drizzle*

Wild Mushroom and Sage Olive Oil to drizzle*

Preheat oven to 350 degrees

In a bowl combine pistachios, feta, parmesan, bread crumbs and olive oil.  Press the incorporated mixture into a springform pan to form a crust.  Place in preheated oven and back about 10 minutes until golden brown.  Remove from oven and set aside.

Heat olive oil in a skillet over medium heat. Sauté mushrooms and garlic until soft and moisture has evaporated, about 5-7 minutes. Allow to cool

In a separate bowl, beat softened cream cheese, sour cream, eggs, and grated Parmesan until smooth. Stir in the sautéed mushrooms and add seasonings.  Pour the mushroom mixture over the pistachio crust and bake for 30-45 minute, until cheesecake is golden brown and set.

Remove from oven and allow to cool about 10 minutes before garnishing with fresh time, drizzle of balsamic and olive oil and some sauteed mushrooms.  Serve at room temperature.  Serve with toast points or garlic crackers.

*Items available at The Olive Twist