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Gorgonzola Cheesecake:
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1/4 cup dried bread or cracker crumbs |
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1/4 cup toasted pistachios |
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3 tbsp. butter, softened |
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1/2 clove garlic |
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6 oz gorgonzola cheese |
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2 eggs |
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6 oz. cream cheese |
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1/2 tbsp. chives |
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1/4 tsp. salt |
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1/4 tsp. black pepper |
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Method:
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| 1. | Preheat the oven to 350° F.
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| 2. | Place the breadcrumbs and pistachios in the food processor. Pulse to finely grind. Remove and reserve the nut –breadcrumb mixture.
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| 3. | Butter 6 - 1/3 cup ramekins with about ½ tbsp. butter for each mold. Sprinkle the bottom of each buttered mold with ½ tbsp. of the nut-breadcrumb mixture. Reserve on a sheet pan.
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| 4. | With the food processor running, drop in the garlic to finely mince. Add the blue cheese and the cream cheese and pulse until smooth. Add the eggs, salt {if used} and black pepper.
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| 5. | Place ¼ cup of the blue cheese mixture in each prepared ramekin.
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| 6. | Sprinkle with another ½ tbsp. of the nut – breadcrumb mixture. Place in the preheated oven for 30 minutes. A knife inserted into the top of the cheesecakes will come out clean.
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| 7. | Remove from the oven. Cheesecakes will puff slightly while baking and drop down as they cool. Cheesecakes may be made ahead 24 hours and refrigerated until needed.
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Spinach Salad:
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12 oz. spinach |
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18 sun dried apricots, halved |
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Red Mixed Berry Vinaigrette |
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Red Mixed Berry Onion Confit |
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Method:
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| 1. | To serve, toss the spinach with the Red Mixed Berry Vinaigrette.
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| 2. | Garnish salad with apricots.
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| 3. | Place the warm blue cheesecake on the side of the salad. Garnish with Red Mixed Berry Onion Confit.
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Red Mixed Berry Vinaigrette:
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6 tbsp. olive oil |
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3 tbsp. white wine vinegar |
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3 tbsp. Culinary Traditions™ Red Mixed Berry, thawed |
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1 shallot minced |
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1/2 tsp. salt |
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1/4 tsp. black pepper |
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Method:
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| 1. | Whisk all ingredients together in a small bowl and let set.
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Red Mixed Berry Onion Confit:
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6 tbsp. butter |
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2 red onions, thinly sliced |
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1 tsp. fresh thyme |
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1/2 cup Culinary Traditions™ Red Mixed Berry, thawed |
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2 tbsp. balsamic vinegar |
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1/2 tsp. salt |
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1/4 tsp black pepper |
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Method:
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| 1. | Melt the butter in a saucepan. Add the onions and thyme and cook slowly for 2 hours on the lowest heat, stirring occasionally.
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| 2. | When completely softened and reduced to about 2 cups, stir in Red Mixed Berry puree, vinegar, salt and pepper. Reserve. Best served at room temperature.
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