Swiss Chard and Rosemary Cheesecake with Pancetta

Usually, I'm not a big sweets person. My philosophy on Thanksgiving has always been, "when it's time for pie, I'd rather just have more mashed potatoes." I would rather have chips or crackers than donuts and pastries, and for breakfast, it's always eggs and bacon instead of pancakes and waffles. With that being said, I am a sucker for a good cheesecake. Cheesecake is my favorite dessert on the planet - simple, plain, creamy cheesecake. (No need for any "red crap" - Friends reference!!) Mixing my love for all things savory with my love for cheesecake, I came up with this savory pie, complete with sautéed pancetta and Swiss chard, rosemary straight from the bush, and five different kinds of cheese - goat being the favorite! Read on to find out how to make it!
What You'll Need:
  • 3 tbsp. extra virgin olive oil
  • 1/2 tbsp. garlic, finely chopped
  • 1 large rosemary sprig
  • 4 oz. pancetta, chopped
  • 1 bunch Swiss chard, stems trimmed
  • Salt and pepper
  • 8 oz. cream cheese
  • 4 oz. ricotta cheese
  • 8 oz. goat cheese
  • 4 oz. mascarpone
  • 1 tbsp. honey
  • 3 eggs
  • 12 mini pie crusts**
  • 3 tbsp. Parmesan cheese

1. Heat 3 tbsp. of olive oil over medium heat. Add garlic, chopped rosemary leaves, and chopped pancetta. Sauté until pancetta cooks through, but doesn't crisp up. Add Swiss chard to the pan and cook down until wilted. Season with salt and pepper. Transfer to a food processor and pulse until ingredients are finely minced. Set aside to let cool.

2. Meanwhile, in a large mixing bowl, add cream cheese, ricotta, goat cheese, mascarpone, and honey. Fold in Swiss chard and pancetta mixture with a spatula. With a hand mixer, beat in 3 eggs, one at a time, careful not to over-mix.

3. Fill your mini pie crusts with mixture and place on baking sheet. Sprinkle tops with Parmesan cheese. Bake in a 325-degree oven for 45-55 minutes. Remove from oven and let cool. You can serve still warm, or cool in fridge - enjoy!!

**Here's the thing about the pie crust situation. I didn't feel like/want to figure out how to make pie crust. Now that I've done some research, I found it really isn't that hard to accomplish, but I also wanted the little mini crusts, and so I used store-bought. They have a sweet taste to them that I think worked well with the savory pie, but if you'd like to make your own savory pie crust, I've seen crushed bagel crisps, Parmesan, and breadcrumb mix, which seemed like it would be great!


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