While it's often referred to the most wonderful time of the year, the winter holidays can often be very stressful! Throwing a party but want to avoid much of the hassle? Try these three recipes from TODAY contributor and star chef Giada De Laurentiis.
Recipe: Sweet basil cheesecake (on this page) Recipe: Whole wheat pita chips with mascarpone and chive dipping sauce (on this page) Recipe: Garbanzo bean and olive tapenade (on this page)Place an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a 4.5-inch diameter springform pan. Line the bottom of the pan with a piece of parchment paper. Wrap the outside of the pan with a piece of heavy-duty foil.
Place the ricotta cheese, cream cheese, and goat cheese in a food processor. Pulse until mixed. Add the sugar, egg, egg yolk and salt and blend until smooth. Add the basil and pulse until incorporated.
Pour the cheese mixture into the prepared pan. Place the pan in an 8-inch-by-8-inch square baking dish. Pour enough hot water in the baking dish to come halfway up the sides of the springform pan. Bake for 50 minutes until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled). Turn off the oven and allow the cheesecake to cool in the oven for one hour. Remove the springform pan from the baking dish and remove the foil.
Cover the pan with plastic wrap and refrigerate the cheesecake for at least three hours and up to two days. Remove the cheesecake from the springform pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
Using a pastry brush, brush the top of the cheesecake with extra virgin olive oil and serve with assorted crackers.
Yields four servings
Place an oven rack in the center of the oven. Preheat the oven to 450 degrees Fahrenheit.
Cut each pita half into four wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with the oil, then sprinkle with the oregano, salt and pepper. Bake for five to eight minutes until crisp and golden.
In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper, to taste. Transfer the dip to a serving bowl.
Arrange the pita chips and dip on a platter and serve.
Yields four to six servings
In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary and salt. Blend until smooth.
Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
Yields four to six servings
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