Savory Baby Cheesecakes

Menu Part: 
Appetizer
Cuisine Type: 
Italian
Serves: 
4

These Prosciutto-wrapped cheesecakes can be served at cocktail buffets, as an appetizer or even as the entree for a light lunch or supper.

Ingredients

1 tbsp. butter
2 shallots, minced
1 cup heavy cream
4 oz. sliced Prosciutto di Parma
5 oz. soft garlic-herb cheese
4 oz. soft goat cheese
4 oz. Jarlsberg cheese, finely shredded
2 tbsp. chopped fresh thyme
2 large eggs
Dry bread crumbs
Microgreens and cherry tomatoes, for garnish
 

Steps

1. Melt butter in sauté pan over med. heat. Add shallots; sauté 5 min., until soft. Stir in cream; simmer until reduced to 1⁄2 cup. Cool.

2. Reserve 4 slices of prosciutto; dice remainder.

3. In bowl, blend cheeses with heavy cream mixture. Add diced prosciutto and thyme; mix in eggs until well blended.

4. Butter bottoms of four 3-4 in. diameter springform pans or molds; sprinkle with bread crumbs. Divide cheese mixture among pans. Bake at 350°F for 30-40 min., until set.

5. To serve, unmold and wrap each cheesecake with a slice of lightly griddled prosciutto. Accompany with microgreens and cherry tomatoes.
 

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources