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)
  1. In a saucepan, heat the olive oil and saute the garlic and shallot until tender, about 3 minutes.
  2. Add the tomatoes and cook for about 5 minutes.
  3. Add the Creole seasoning and Creole mustard, stir.
  4. Puree in a food processor or blender. Let cool to room temperature.
  5. Presentation
  6. Place a pool of about 1/4 cup coulis on each plate.
  7. Place a slice of cheesecake on the coulis.
  8. Sprinkle freshly chopped chives over and around the cake.
  9. Top the cheesecake with about a tablespoon of coarsely grated Parmigao Reggiano cheese.
  10. Sprinkle Creole seasoning around the rim of the plate.