Fiddlehead Friday!!

Fiddlehead Savoury Cheesecake
Courtesy of Chef John L. Harcout of Port Restaurant

Cheese cake mix
250ml cooked Fiddleheads
250ml puree of Fiddlehead
1cup diced P.E.I. lobster
500ml Woolwich dairy goat cheese
125ml caramelized onion
125ml roasted garlic
Salt and pepper to taste

In a food processor puree goat cheese, garlic, caramelized onions and Fiddleheads until very smooth remove from processor and fold in diced Lobster and diced Fiddlehead let stand for 10min.

250ml roasted Morel mushrooms (finely diced)
125ml diced baby leeks
250ml olive oil fried baguette
125ml toasted garlic
125ml chopped parsley

In a food processor puree all ingredients until a firm paste Place Mushroom crust in the bottom of a 6inch spring form pan spread evenly. Pour the cheese cake filling into the form and refrigerate for 2hours until cheese cake has set Serving – cut a 1 ½ to 2 inch slice and sever with toast, micro green salad and quick pickled Fiddlehead.

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