Garlic & Herbs Cheese
Cucumber Slices with Boursin® Garlic & Herb & Mini Peppers
with Boursin Garlic & Herbs Cheese
Nothing is quite as fresh and light as cucumbers!
-
Level: easy
-
Total Time: 15 min
Recipe
Savoury Cheesecake
with Boursin Garlic & Herbs
Why settle for ordinary canapés when you can have an extraordinary one? Impress your guests with this savoury cheesecake paired with a peppery watercress & rocket salad. The sticky balsamic & olive oil roasted shallots & beetroot topping adds a festive touch that’s perfect for Christmas parties.
View the Ingredients List-
Featured Flavour
-
Level medium
-
Prep time 25 MIN
-
Cook time 70 MIN
-
Total time 100 MIN
Directions
Your Turn To Create
For Savoury Cheesecake
- Preheat your oven to 180°C Fan. Line a 20m loose bottomed circular cake tin with parchment paper.
- Drizzle the olive oil and balsamic into a small baking dish. Add the halved shallots & beetroot and toss in the oil. Add salt and pepper to season, followed by the thyme sprigs. Roast for 45 minutes until soft and jammy. Toss halfway.
- Add the oatcakes and melted butter into a food processor then blend for 40 seconds until thick, sandy crumbs have formed. Place this mix into the prepared cake dish and use the back of a spoon to flatten. Pop into the fridge while you make the filling.
- Add all of the ingredients together into a bowl and whisk until smooth. Pour over the biscuit base and bake for 30-35 minutes until a rich golden brown and there is no wiggle in the middle of the cake. Pop this into the fridge for 1 hour before serving with the sticky roasted vegetables and a sprinkling of thyme.
-
Serves 10
-
Base:
-
185g Oatcakes (Savoury- check the cracker aisle at your local shop)
-
75g Salted Butter-melted
-
Filling:
-
x2 150g Boursin Garlic & Herbs, plus extra to crumble
-
80g Creme Fraiche
-
3 Large Eggs
-
2 Spring Onions, finely chopped
-
1/2 lemon, juice & zest
-
Salt and Black Pepper
-
Stickly Vegetables:
-
1 Pack of Small Steamed Beetroots, halved
-
4 Shallots, skins removed and halved
-
2 Tbsp Balsamic Vinegar
-
2 Tbsp Olive Oil
-
3 Tbsp Flour
-
Salt and Black Pepper
-
4-5 Sprigs of Lemon Thyme
-
To Garnish:
-
1 Tsp finely chopped Lemon Thyme
