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Recipe Detail Page
Warm Stilton Cheesecakes on Baby Greens
Holiday 2010
The salty richness of Stilton is complemented beautifully by the sweet tang of pomegranates in this elegant salad, which is nice as a starter or a light lunch. Use traditional blue Stilton for a punch of flavour or the more mild white Stilton with a fruit flavouring if you prefer. The cheesecakes can be baked a couple of days ahead and refrigerated, then reheated in a 350°F (180°C) oven for about 5 minutes before serving. The vinaigrette keeps well in a jar in the refrigerator for a few days, making this perfect for fuss-free entertaining.
Serves 8
STILTON CHEESECAKES
8 oz (250 g) brick-style cream cheese
2 eggs
4 oz (125 g) Stilton, crumbled
1 tbsp (15 mL) finely chopped chives
1/4 tsp (1 mL) freshly ground pepper
VINAIGRETTE
⅓ cup (75 mL) unsweetened pomegranate juice or cranberry juice
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) granulated sugar or liquid honey
1/2 tsp (2 mL) Dijon mustard
1/4 cup (50 mL) grapeseed oil
Salt and freshly ground pepper
SALAD
12 cups (3 L) baby greens
Pomegranate seeds
Toasted sliced almonds
1 For Stilton cheesecakes, preheat oven to 325°F (160°C).
2 Line 8 cups of a muffin pan with silicone liners or place a silicone muffin pan on a baking sheet.
3 Beat cream cheese with an electric mixer in a bowl until smooth and fluffy. Beat in eggs, 1 at a time, until well blended. Fold in Stilton, chives and pepper. Divide among muffin cups, making 8 cheesecakes. Bake for about 15 minutes or until pulled and slightly soft in the centres. Let cool in pan on a rack. Serve warm (or cover and refrigerate for up to 2 days and reheat before serving).
4 For vinaigrette, whisk together pomegranate juice, vinegar, sugar and mustard. Gradually whisk in oil until blended. Season to taste with salt and pepper.
5 To serve, whisk vinaigrette and pour half over greens. Toss to coat and arrange on salad plates. Top each with a warm cheesecake and garnish with pomegranate seeds and almonds. Drizzle with more vinaigrette.
Serves 8
