Kale and Carmelized Onion Savory Cheesecakes of Love and Addiction

As far as personal addictions go, my cheese addiction (mmmmm… cheese…) isn’t so extreme. I mean, it’s not as sustainable as, say, my kombucha or yoga addictions; but it’s better than my tendency to drink whiskey at sunrise. Cheese is a glorious thing! It greatly enhances the taste of basically any food, and is also fine by itself. One of the best cheese meals I have ever had was had was a savory cheesecake from Blue Plate in San Francisco, and since then have been wanting to experiment with making my own.

A few weeks ago I hosted an autumn pumpkin-carving and potluck, and decided to play around with flavors. I made two different styles of savory cheesecakes in adorable heart-shaped pans. The style that was good, but not great was my Strawberry-Jalapeno-Basil Cheesecakes. The one that turned out flawless were my Kale and Caramelized Onion Cheesecakes, and my recipe is listed below:

Ingredients (makes 4 dinner portions or 10+ appetizers):

• 1 cup finely chopped kale
• 1 large onion
• 1 T minced garlic
• 1 T chopped parsley
• ¼ cup butter, divided
• 2 T olive oil
• 2 large eggs
• 1 cup (8 oz) whipped cream cheese
• ½ cup parmesan
• ½ cup feta
• ¼ cup sour cream
• ¾ cup breadcrumbs

Directions:

1. Preheat the oven to 350 degrees. Heat up the olive oil and 1/8 cup butter in a pan and add onions. Keep on low heat, stirring occasionally, until onions are soft and translucent and beginning to brown slightly. Add garlic, stir until fragrant, and then add kale, and stir until wilted. Remove from heat.

2. Generously coat ten small heart shapes (like I did!) or four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

3. In a medium bowl combine the cream cheese, eggs, sour cream, salt, and pepper; and mix well. Next add the feta, parmesan, parsley, and onion and kale mixture, and mix gently.

4. Fill the molds ¾ full, arrange the molds on a baking sheet and bake for about 20 minutes or until beginning to brown on the top.

5. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.



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