Baked Roquefort with Figs and Balsamic Onions

A savory vegetarian cheesecake featuring Roquefort and figs, topped with syrupy balsamic onions and fresh peppery salad leaves.

Baking Vegetarian Savory Appetiser Cheese

Estimated Nutrition

Calories

615.4

kcal / serving

7384.5 kcal total

Carbs

52g

per serving

624.1 g total

Fat

36.3g

per serving

435.6 g total

Protein

20.2g

per serving

242.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

CondimentsSauces

200

Balsamic Vinegar

Dairy

125

Butter

melted

700

Ricotta Cheese

300

Soft Cheese

full-fat

piece

Eggs

free-range, beaten

200

Roquefort Cheese

Fruits

200

Figs

dried, chopped

GrainsCereals

250

Oatcakes

crushed

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tsp

Nutmeg

freshly grated

clove

Garlic

crushed

Vegetables

200

Onions

baby onions

bunch

Watercress

punnet

Mustard Cress

snipped

bunch

Beetroot Leaves

Method

Preheat the oven to 180°C.

Crush the oatcakes, mix with melted butter, and press into a 25cm springform tin.

Pulse ricotta, soft cheese, eggs, salt, and pepper in a food processor until smooth.

Add Roquefort and chopped figs to the processor and pulse again.

Spoon the mixture onto the base and bake for one hour before cooling.

Simmer vinegar, sugar, nutmeg, onions, and garlic in a pan until syrupy and soft.

Serve cheesecake wedges topped with onions, salad leaves, and remaining syrup.