One of the Most Savory Hors d' Oeuvres! The Perfect Bitefull!

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Magnificent goats' cheese canapé is served with a tangy red onion jam to get the taste buds going. If you have never had a savory cheesecake before, definitely give this flavorsome recipe a go.  When you create this gem and see how many guests ask you about it!

Goat's Cheesecake with Red Onion Jam

Ingredients

Red Onion Jam

2 cups of red onion, finely sliced

1 garlic clove, minced

Pinch of salt

2 cloves

2 juniper berries

3 sprigs of thyme

2/3 tbs. of balsamic vinegar

12 oz. of redcurrant jelly

Crust

Salt

8 oz of puff pastry ( one sheet is using Pepperidge Farms)

2 1/2 tbs of sesame seeds

2 1/2 tbs of poppy seeds

1 stick of unsalted butter

Topping

4 oz of cream cheese

8 oz creamy goat cheese

5 oz of heavy whipping cream (double cream if you can find it)

1 gelatin leaf

Garnish

1 handful of micro cress

Directions

Make the Red Onion Jam

Place 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

oil.

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 the contents of the pan in the fridge until needed. It should resemble a jam.

Preheat the oven to 350°F.

Make the Crust

Roll out the puff pasty to a thickness of 1/8 inch and place in the oven for 10–15 minutes, or until golden brown. Leave to cool then flake the puff pastry and blend with the seeds and salt in a bowl. Use the butter to bind the pastry together again.

Line a baking tray with parchment paper and roll the pastry out to a thickness of 1/8 inch. Place in the tray, pressing firmly into place so it's even and flat. Leave to set in the fridge for at least 1 hour.

Make the Topping

Beat the cheeses together until smooth. Place the cream in a small pan, bring to the boil and set aside.

Soak the gelatin in cold water for 4 minutes, squeeze out any excess water and whisk through the warm cream to dissolve. Whisk this with the cheese until well-combined and smooth.

Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours.

Using an 1 inch pastry cutter, or sharp knife, portion the cheesecakes into rounds, squares or shapes of your choice. Top each individual cheesecake with the red onion jam, add 2 pieces of micro cress and serve.

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