Pistachio and Blue Cheese Torta

Pistachio and Blue Cheese Torta

I am planning a little swanky Christmas Eve soireé for my family. I want to serve some festive party food and this Pistachio and Blue Cheese Torta fits the bill. I remember appetizers like this one served at my grandmother’s Christmas Eve party. She always served pistachios too. This torta has blue cheese, cream cheese, shallots, scallions, and parsley. The flavors meld together perfectly and the pistachios add the perfect amount of crunch. I used a miniature springform pan to mold the torta and it could not have turned out better. You can find more fun holiday appetizers here and here!


1/2 cup of unsalted and shelled pistachios

8 ounces of cream cheese, softenend

2 ounches of blue cheese crumbles

1 bunch of scallions, thinly sliced

1/2 cup of fresh parsley, chopped

2 shallots, minced

Crackers for serving


Place the softened cream cheese in a medium bowl.

Add the blue cheese, parsley, shallots and scallions.

Use a silicoone spatula to fold the ingredients into the cream cheese and scrape down the sides of the bowl.

When the mixture is well combined, set the bowl in the refridgerator.

Chop the pistachios.

In a small springform pan, make a layer of chopped pistachios.

Scoop the cream cheese mixture into the springform.

Use a knife to spread the cream cheese mixture level.

Fill the springform until it is level with the edge of the pan.

Refridgerate the torta for at least two hours.

Garnish the torta with a few leaves of parsley and serve it with crackers.