Recipes for Feb. 10

Olive Loaf

1 loaf French bread

6 ounces pimiento-stuffed green olives

6 ounces black olives

2 stalks green onions (scallions)

1 stick butter, at room temperature

½ cup mayonnaise

¾ pounds Monterey Jack cheese, grated

Roughly chop black olives, pimiento-stuffed green olives and green onions. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325 degrees for 25 to 30 minutes or until cheese is melted and browned and toast is crunchy and golden on edges. Mixture can be refrigerated for up to two days and used as a dip.

ALLISON OLSON, TWO HARBORS

Pesto Cheesecake

2/3 cup homemade pesto

1 tablespoon butter

¼ cup seasoned bread crumbs

½ cup plus 2 tablespoons grated Parmesan cheese, divided

16 ounces cream cheese, softened

1 cup ricotta

1/8 teaspoon cayenne

3 eggs

pine nuts

Rub butter over bottom of a 9-inch spring form pan. Mix bread crumbs with two tablespoons of Parmesan cheese, spread in bottom of pan. Mix cream cheese, ricotta, ½ cup of Parmesan cheese and cayenne. Add eggs one at a time, beat well after each egg. Put half of batter in separate bowl. Mix pesto into the other half and pour into prepared pan. Pour the plain mixture on top of pesto layer, smoothing out the top. Sprinkle with pine nuts. Bake at 375 degrees for 45 minutes, the middle should be firm. Cool and refrigerate tightly covered for four to six hours. Serve with crackers. I especially like garlic Triscuits.

KAREN APLAND, HERMANTOWN

“I like pesto and I like cheesecake, the combination of the two is hard to beat.”

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