Mini Savory Cheesecakes with Dressed Greens
Makes 4 servings
For the cheesecakes:
3/4 cup capacity ramekins or custard cups
2 teaspoons unsalted butter, softened
1 slice bread, processed in a food processor to make 1/2 cup bread crumbs
1 cup (one 8-ounce container) whipped cream cheese
2 large eggs
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh parsley
1/4 cup crumbled blue cheese
Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.
Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.
Arrange the molds on a baking sheet and bake for about 20 minutes. Do not over bake. The cheesecakes should still be slightly wet and soft in the center. Let cool for 10 minutes before removing from molds.
For the salads:
3 cups arugula or butterhead lettuce (Bibb, Boston leaves, or Spring Mix)
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
Dash salt and freshly ground pepper. Meanwhile prepare the salad.
Whisk Olive oil, vinegar and salt and pepper in a bowl large enough to hold the greens. Add lettuce leaves to the bowl and toss gently. Divide the greens among 4 salad plates. Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.
Recipe adapted from More Fast Food My Way by Jacques Pepin.
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