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!