-
1
Preheat oven to 350 degrees F.
-
2
In the bowl of a food processor, puree the garlic and sun-dried tomatoes on high speed.
-
3
Slowly add the oil through the feed tube as the machine is running and process until smooth.
-
4
Add the goat cheese and Creole cream cheese and process until smooth.
-
5
Transfer to a mixing bowl and add the eggs, Parmesan, salt, and pepper, and whisk well to combine.
-
6
Using a pastry brush, grease 6 (6-ounce) ramekins with the melted butter and sprinkle the inside of each with the bread crumbs to lightly coat.
-
7
Divide the cheese batter among the ramekins.
-
8
Place on a baking sheet and bake for 25 to 30 minutes, or until cooked through and risen.
-
9
Remove from the oven and let sit for 5 minutes.
-
10
In a large bowl, toss the greens with the remaining 2 tablespoons of the oil and season with salt and freshly ground black pepper.
-
11
Divide the greens among 6 serving plates, and invert one cheesecake onto each, shaking gently to release.
-
12
Drizzle each cake with basil pesto, and garnish with remaining sun-dried tomato puree, if desired.
-
13
Serve immediately.
-
14
In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute.
-
15
Cover the container with plastic wrap or cheesecloth and allow to stand at room temperature (between 70 and 80 degrees F) for 16 to 24 hours.
-
16
Do not stir again, or you will break the curds.
-
17
The longer the mixture sits, the firmer the cheese will be.
-
18
Carefully ladle the curds into cheese molds lined with cheesecloth.
-
19
(These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds.)
-
20
Place molds inside a baking pan to catch the excess whey that will drain off of the cheeses.
-
21
Place molds in the refrigerator for at least 6 to 8 hours, longer is fine (cheese will become firmer as more liquid drains).
-
22
The cheese is now ready to eat and will keep, refrigerated, for at least two weeks.
-
23
Yield: 6 containers cream cheese, about 1 1/2 cups each
-
24
In the bowl of a food processor, combine the basil, cheese, pine nuts, garlic, salt, and pepper.
-
25
Puree on high speed.
-
26
Slowly add the oil through the feed tube and process until a smooth paste forms.
-
27
Pour into a bowl until ready to use.
-
28
Yield: a generous 1/2 cup
