Warm Creole Cream Cheese And Goat Cheese Cakes

Warm Creole Cream Cheese And Goat Cheese Cakes
Warm Creole Cream Cheese And Goat Cheese Cakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    garlic cloves

  • 3 1/2

    ounces drained sun-dried tomatoes

  • 1/2

    cup extra-virgin olive oil plus

  • 2

    tablespoons extra-virgin olive oil

  • 5 1/2

    ounces herbed goat cheese softened

  • 6

    ounces Homemade Creole Cream Cheese (see recipe)

  • 4

    large eggs beaten

  • 1/2

    cup finely-grated Parmesan

  • 1

    teaspoon salt plus more to

  • season salad greens

  • 1/2

    teaspoon freshly-ground black pepper plus more for seasoning salad greens

  • 2

    tablespoons unsalted butter, melted

  • 3

    tablespoons bread crumbs

  • 3

    cups mixed salad greens

  • BASIL PESTO:

  • 1 1/2

    cups fresh basil leaves - (packed)

  • 2

    tablespoons grated Parmesan

  • 2

    tablespoons toasted pine nuts

  • 1

    teaspoon chopped garlic

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

  • 1/2

    cup extra-virgin olive oil

Directions

Preheat oven to 350 degrees. In the bowl of a food processor, puree the garlic and sun-dried tomatoes on high speed. Slowly add the oil through the feed tube as the machine is running and process until smooth. Add the goat cheese and Creole Cream Cheese and process until smooth. Transfer to a mixing bowl and add the eggs, Parmesan, salt, and pepper, and whisk well to combine. Using a pastry brush, grease 6 (6-ounce) ramekins with the melted butter and sprinkle the inside of each with the bread crumbs to lightly coat. Divide the cheese batter among the ramekins. Place on a baking sheet and bake for 25 to 30 minutes, or until cooked through and risen. Remove from the oven and let sit for 5 minutes. In a large bowl, toss the greens with the remaining 2 tablespoons of the oil and season with salt and freshly ground black pepper. Divide the greens among 6 serving plates, and invert one cheesecake onto each, shaking gently to release. Drizzle each cake with basil pesto, and garnish with remaining sun-dried tomato puree, if desired. Serve immediately. For the Basil Pesto: In the bowl of a food processor, combine the basil, cheese, pine nuts, garlic, salt, and pepper. Puree on high speed. Slowly add the oil through the feed tube and process until a smooth paste forms. Pour into a bowl until ready to use. (Makes a generous 1/2 cup) This recipe yields 6 servings.

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