TOMATO GOAT CHEESECAKE

​Serves:  6 – 8 as an appetizer
 
1 prepared pie crust
 
8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced
 
Equipment: spring-form baking pan
 

1. Preheat oven to 325º.
2. Roll out the pie crust to about ⅔ to ¼ inch thick.
3. Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter.  Pierce the dough with a fork at intervals.  Bake in the heated oven for about 25 minutes, until golden.
4. Remove piecrust to a rack to cool.
5. Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender.  Pulse until smooth.
6. Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
7. Let the cheesecake come to room temperature before serving.
8. Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
9. Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
10. Serve with fresh salad greens and a good crusty Italian bread