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