Grilled Portobello and Roasted Garlic Cheesecake
Yield: 12 servings
Ingredients
- 1 (9 inch) disk focaccia bread
- 2 large portabello mushrooms
- 1 tomato, sliced
- 1 1/2 pounds cream cheese, softened
- 3 large eggs
- 1 (16 ounce) container sour cream
- 2 tablespoons cornstarch
- 1/2 cup roasted garlic cloves, see below
- 1 cup balsamic vinegar (optional topping)
- Toasted pine nuts (optional topping)
- Chopped basil (optional topping)
- Grated fresh Parmesan cheese (optional topping)
Instructions
- Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.
- Place in a 375 degrees F oven. Bake about 45 minutes.
- Remove when golden brown and smash into a paste. Set aside until ready to use.
- Heat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp.
- Don’t turn off oven. Place in bottom of 9-inch springform pan.
- Heat grill.
- Slice portabellos from top to bottom. Brush with olive oil, season and grill. Place on inner rim of pan.
- Beat cream cheese with salt until smooth; add eggs and blend.
- In separate bowl, whisk sour cream and cornstarch. Add to cheese mixture; fold well. Season with salt and pepper. Fold in garlic.
- Fill pan until 1/4 inch from top.
- Rap to knock out bubbles.
- Top with sliced tomato.
- Bake at 350 degrees F until firm, about 25 minutes.
Notes
Presentation options: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, chopped basil and grated parmesan cheese.
For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.
Source: Southern California School of Culinary Arts
