4 packs, 8 oz. ea. cream cheese
8 oz. mascarpone cheese
4 oz. goat cheese
5 large eggs
¼ cup heavy cream
Zest from 1 lemon
1-teaspoon fresh cracked black pepper
1 cup sun dried tomatoes, minced
1 tablespoon each fresh chopped thyme, rosemary and sage
3 cups shelled pistachios
1 package filo dough
Place the first 7 ingredients in a bowl and mix thoroughly. Divide equal amounts into two bowls.
Add the minced sun-dried tomatoes to the first batch of mixed cream cheese and combine thoroughly.
Add the fresh chopped herbs to the second batch of mixed cream cheese and combine thoroughly.
Line a 10.5 X 3 cake pan, or similar sized spring form pan with the filo dough as seen in the video.
Place the shelled pistachios in a food processor with the honey, and a pinch of salt at pepper. Blend briefly. Place the ground pistachios in the filo lined cake pan. Next, add the sun-dried tomato cheese mixture, and smooth to the edges. Lastly, add the herbed cream cheese mixtures until the top is completely covered.
Place in a 275- degree oven and bake for 45-50 minutes, or until the cake has set completely. Serve warm with chopped pistachios and a drizzle of warm honey.
Chef Chuck Kerber