Courtesy of Chef John L. Harcout of Port Restaurant  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cheese cake mix

250ml cooked fiddle heads
250ml puree of fiddle head
1cup diced P.E.I. lobster
500ml Woolwich dairy goat cheese
125ml caramelized onion
125ml roasted garlic

Salt and pepper to taste  

 

Method

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

 

Crust

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

 

Method

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 fiddled head