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Warm Creole Cream Cheese and Goat Cheese Cakes with Sun-Dried Tomatoes and Pesto (Emeril Lagasse) Recipe

Warm Creole Cream Cheese and Goat Cheese Cakes with Sun-Dried Tomatoes and Pesto (Emeril Lagasse) Recipe

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Warm Creole Cream Cheese and Goat Cheese Cakes with Sun-Dried Tomatoes and Pesto (Emeril Lagasse)

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Ingredients:

Serving

3 cloves garlic
3 1/2 oz drained sun-dried tomatoes
1/2 cup plus 2 tbsp extra-virgin olive oil
5 1/2 oz herbed goat cheese, softened
6 oz creole cream cheese , recipe follows
4 large eggs, beaten
1/2 cup finely grated parmesan
1 tsp salt, plus more , to season salad greens
1/2 tsp freshly ground black pepper, plus more for seasoning salad greens
2 tbsp unsalted butter, melted
3 tbsp bread crumbs
3 cups mixed salad greens
basil pesto , recipe follows
1 gallon skim milk, at room temperature ( between 70 and 80 degrees f)
1/2 cup cultured buttermilk
1/2 tsp rennet (6 to 8 drops )
6 to 7 cream cheese molds (2 cups each)
cheesecloth
1 1/2 cups packed fresh basil leaves
2 tbsp grated parmesan
2 tbsp toasted pine nuts
1 tsp chopped garlic
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup extra virgin olive oil

Directions:

Preheat oven to 350 degrees F.
In the bowl of a food processor, puree the garlic and sun-dried tomatoes on high speed. Slowly add the oil through the feed tube as the machine is running and process until smooth. Add the goat cheese and Creole cream cheese and process until smooth. Transfer to a mixing bowl and add the eggs, Parmesan, salt, and pepper, and whisk well to combine.
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. Divide the cheese batter among the ramekins. Place on a baking sheet and bake for 25 to 30 minutes, or until cooked through and risen. Remove from the oven and let sit for 5 minutes.
In a large bowl, toss the greens with the remaining 2 tablespoons of the oil and season with salt and freshly ground black pepper. Divide the greens among 6 serving plates, and invert one cheesecake onto each, shaking gently to release. Drizzle each cake with basil pesto, and garnish with remaining sun-dried tomato puree, if desired. Serve immediately.
Homemade Creole Cream Cheese:
In a large enameled saucepan, glass, or plastic bowl, combine milk, buttermilk, and rennet and stir constantly for one minute. 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. Do not stir again, or you will break the curds. The longer the mixture sits, the firmer the cheese will be.
Carefully ladle the curds into cheese molds lined with cheesecloth. (These could be plastic containers with holes punched in the sides and bottoms if you have no cheese molds.) Place molds inside a baking pan to catch the excess whey that will drain off of the cheeses. Place molds in the refrigerator for at least 6 to 8 hours, longer is fine (cheese will become firmer as more liquid drains). The cheese is now ready to eat and will keep, refrigerated, for at least two weeks.
Yield: 6 containers cream cheese, about 1 1/2 cups each
Basil pesto:
In the bowl of a food processor, combine the basil, cheese, pine nuts, garlic, salt, and pepper. Puree on high speed. Slowly add the oil through the feed tube and process until a smooth paste forms. Pour into a bowl until ready to use.
Yield: a generous 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1469.1 Kcal (6151 kJ)
Calories from fat	1098.71 Kcal
		% Daily Value*
Total Fat	122.08g	188%
Cholesterol	246.68mg	82%
Sodium	2490.55mg	104%
Potassium	1588.64mg	34%
Total Carbs	52.76g	18%
Sugars	43.81g	175%
Dietary Fiber	1.39g	6%
Protein	38.28g	77%
Vitamin C	24.3mg	41%
Iron	1.7mg	9%
Calcium	1606.9mg	161%

Amount Per 100 g
Calories	151.4 Kcal (634 kJ)
Calories from fat	113.23 Kcal
		% Daily Value*
Total Fat	12.58g	188%
Cholesterol	25.42mg	82%
Sodium	256.68mg	104%
Potassium	163.72mg	34%
Total Carbs	5.44g	18%
Sugars	4.52g	175%
Dietary Fiber	0.14g	6%
Protein	3.95g	77%
Vitamin C	2.5mg	41%
Iron	0.2mg	9%
Calcium	165.6mg	161%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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