- 1 dry pint Pure Flavor® Cloud 9® Bite-Sized Fruity Tomatoes
- 2 cloves garlic, chopped
- 16 oz goat cheese, softened
- ½ cup heavy cream
- ½ cup unsweetened dates
- ½ cup pecans
- ½ cup pretzels
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp cornstarch
- 1 tbsp butter, melted
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Poppy seeds, for garnish
- Fresh thyme, for garnish
Add dates, pretzels, pecans, and melted butter to a food processor. Pulse until finely chopped to create the crust.
Line a muffin tin with cling wrap. Divide the crust mixture evenly into the muffin tin and pat firmly using a spoon.
Add goat cheese to a medium-sized bowl and season with salt and pepper.
In a small saucepan, bring cream to a boil, add cornstarch, and stir. Add cream mixture to goat cheese and stir until smooth. Pour evenly on top of crusts in muffin tin. Place in refrigerator to cool.
Preheat the oven to 350°F.
Place tomatoes in a medium size bowl and mix with olive oil, balsamic vinegar, and garlic. Spread tomato mixture evenly over a parchment-lined baking sheet and bake for 15 minutes.
Remove cheesecakes from fridge and plate. Top each cheesecake with roasted tomatoes, sesame seeds, poppy seeds and thyme to serve!
Let cheesecakes cool in the fridge for at least 1-2 hours before serving.
Recipe created by Jennifer Rolfingsmeier
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