Tony Burgess

All posts by Tony Burgess

Hi there, my name is Tony Burgess (my friends call me T-Bird) from Chattanooga, Tennessee, USA. I am a believer, bleeding heart, idealist, and blogger. I'm married to Laura the Soup Diva and a dog dad to Frankie, Cody, and Mikey. Daily I work for a blood bank recruiting donors. My blog is where I chronicle and curate the sacred, serious, and silly things in my life. I am a member of The Episcopal Church. Thank you for connecting with me. Grace, peace, and love!

This is a savory adaptation of a cheese cake. You can spread this on crackers or fancy toasted bread. It’s quite tasty.

The Soup Diva

1/2 cup ricotta cheese
4 oz cream cheese, softened
1 pkg goat cheese (3-5 oz), softened
1/2 cup (about 4 oz) chopped fresh basil
2 eggs
1 tbsp sugar
Pinch of salt

Combine all ingredients until well blended. Grease small dish (I use Corning 16 oz round) and pour in the mixture. Place dish on a baking sheet (in case of spill-over) and bake at 350 45-50 minutes until browned but still “loose”; allow to cool in oven 1 hour. Chill until ready to serve, at least 3 hours but preferably overnight. Drizzle with olive oil if desired and serve with crackers.

For an impressive presentation, you may also cook this in a small springform pan (I myself am too lazy for that.) If you are not a fan of basil, you can of course use other herbs such as dill, thyme, or rosemary.