Saturday, October 8, 2011

Savory Mini Cheesecakes with Pomegranate Balsamic Vinegar and Basil Olive Oil Pear Salad


 
This is one of my all time favorite starters.   It is also a tremendous crowd pleaser when I have company over for dinner. 




Prepare the batter: In a medium bowl
Add ½ c whipped cream cheese
½ c lowfat cream cheese
2 large eggs
½ tsp each salt & pepper
1T freshly minced parlsey
Whisk until smooth

 
 





Prepare souffle molds:
Generously coat the inside of the molds with unsalted butter
Coat with bread crumbs
Pour batter into each mold (3/4 up the mold).
Press 1T gorgonzola cheese into each mold- completely cover the cheese with batter.
Top with a pinch of fresh parsley.
Bake at 350 for 20 minutes.

Remove from oven and let the molds cool prior to plating.



Salad
I like to use a mixed spring green salad with red onions, cherry tomatoes and slice pear.  The dressing is simple. I use locally produced Pomegranate Balsamic Vinegar and Basil Extra Virgin Olive Oil.
When developing this recipe, we tested a lot of different cheeses (goat, feta, parmesan and gorgonzola).  The gorgonzola stole the show.  This provided the best flavor. 
Enjoy!