This is a dish that I've been trying to perfect for awhile and think that I have finally accomplished an exciting combination of flavors. The dish is a Chevre Cheesecake with Shaved Prosciutto, Fresh Arugula Leaves, and Balsamic Glazed Figs. The cheesecake is your basic recipe except I replace a portion of the cream cheese with goat cheese for a subtle tang with the sweet creaminess. The base is toasted walnuts that are crushed and blended with walnut oil. The prosciutto gives the dish a strong salty flavor that cuts right through the sweet aspects of the figs and cheesecake. Fresh arugula leaves really bring the dish together and give you a taste of bitter and earthy while cleansing your palette of the cream. This appetizer is going to be served on Valentines night as a first course option. I will be taking more pictures of the other courses as we prepare the tasting for the waitstaff tonight.
1 comment:
Chef Luck,
I was doing a search and this blog popped up! Congratulations. Looks like you are doing very well for yourself. I was a friend of Tina's at the old apartment complex. Please tell her that Cooper said hello. Do you guys still have that crazy dog? Keep up the great work. It is always good to see someone that you knew achieving true success.
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