Grilled Portobello and Roasted Garlic Cheesecake

Grilled Portobello and Roasted Garlic Cheesecake

1 (9-inch) disk focaccia bread
2 large portobello mushrooms
1 tomato, sliced
1 1/2 pounds cream cheese, softened
3 large eggs1 (16 ounce) container sour cream
2 tablespoons cornstarch
1/2 cup roasted garlic cloves, see below
1 cup balsamic vinegar,

optional toppings:
Toasted pine nuts,
Chopped basil,
Grated fresh parmesan cheese,

• 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 portobellos 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.
• Optional: 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.
Yield: Serves 12