Warm Ro­que­fort Cheese­cake with Oven-roasted Vine Toma­toes

PREPA­RA­TION TIME 20 min­utes COOK­ING TIME 30 min­utes SERVES 4

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FOR THE BASE • 85g fresh white bread • 45g un­salted but­ter • salt and black pep­per FOR THE FILL­ING • 100g full-fat cream cheese • 75g Ro­que­fort cheese • 1 large egg yolk • 1 tsp corn­flour • 1 tsp dou­ble cream • squeeze of le­mon juice FOR THE TOMA­TOES • 20 cherry toma­toes • olive oil, for roast­ing FOR THE BASIL OIL • 30g basil • 75ml olive oil


1. Pre­heat the oven to 190°C (375°F/gas 5). But­ter four 8cm loose-bot­tomed flan tins. 2. For the base, blitz the bread in a food pro­ces­sor. Melt the but­ter and tip in the bread­crumbs. Press the mix­ture into the the tins. Bake for 10 mins. 3. For the fill­ing, cream the in­gre­di­ents and di­vide be­tween the tins. Re­turn to the oven and bake for 10 mins. Then al­low to cool be­fore re­mov­ing from the tins. 4. Driz­zle olive oil over the toma­toes and roast in the oven for 10 mins. Blanch the basil leaves in salted boiling wa­ter and re­fresh in cold wa­ter. Blend with the olive oil. Pour into a muslin-lined sieve and de­cant the oil. Place each cake on a plate, top with the toma­toes, and add a driz­zle of basil oil.

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