Simon Hulstone's magnificent goats' cheese canapé is served with a tangy red onion jam to get the taste buds going. If you have never had a savoury cheesecake before, definitely give this flavoursome recipe a go. You will need 20 x 2.5cm pastry rings to prepare this recipe for your guests
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Put a little oil in a large pan and cook the finely sliced onion and garlic with the salt until they have released their juices and are soft
Wrap the cloves, juniper berries and thyme leaves in a muslin cloth then add to the pan with the balsamic vinegar and redcurrant jelly. Allow to simmer for 30 minutes
Remove the muslin cloth wrap from the pan and chill what is left in the fridge until needed. It should resemble a jam
For the base, pre-heat the oven to 175˚C. Roll out the puff pasty to a thickness of 1/2 cm and place in the oven for 10-15 minutes, or until golden brown. Leave to cool and flake the puff pastry and blend with the seeds and salt in a bowl. Use the butter to bind the pastry together again
60g of puff pastry
10g of poppy seeds
10g of sesame seeds
60g of unsalted butter
Roll the pastry out to a thickness of 1/2cm. Use a 2.5cm pastry cutter to cut 20 cheese cake bases. Place the base into the pastry rings and place in the fridge and leave to set for at least 1 hour
To make the topping, beat the cheeses together until smooth. Put the cream in a small pan, bring to the boil and add the cheeses
500g of Bosworth Ash Log
200g of cream cheese
300ml of double cream
Soak the gelatine in cold water for 4 minutes, squeeze it out and mix into the cheese and cream until well combined
1 gelatine leaf
Pour the cheese mixture over the pre-set base and allow to set
Gently remove the rings from the cheesecakes. Top each individual cheesecake with the red onion jam, and 2 pieces of micro cress.
2 2/3 handfuls of micro cress
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