Creole Mustard-Tomato Coulis
1 tsp. olive oil
1 tbl garlic, minced
1 tbl shallots, minced
8 Roma tomatoes peeled seeded & diced (or 2 cans of diced tomatoes)
1/2 tsp. Creole seasoning
3 tbl Creole mustard (Zatarains)
In a saucepan, heat the olive oil and saute the garlic and shallot until tender, about 3 minutes.
Add the tomatoes and cook for about 5 minutes.
Add the Creole seasoning and Creole mustard, stir.
Puree in a food processor or blender. Let cool to room temperature.
Place a pool of about 1/4 cup coulis on each plate.
Place a slice of cheesecake on the coulis.
Sprinkle freshly chopped chives over and around the cake.
Top the cheesecake with about a tablespoon of coarsely grated Parmigao Reggiano cheese.
Sprinkle Creole seasoning around the rim of the plate.