These savory low-fat vegetarian rosemary cheddar cheesecakes are high in protein and low in carbohydrates. Feel free to substitute full fat cheeses if you can’t find reduced fat options.
Serving suggestion: As an entrée, plate 1-2 cheesecakes over arugula and thinly sliced red and green apples. Drizzle with a citrus or cranberry vinaigrette. These cakes would pair well with oranges, grapes, pears, spinach, kale, whole cranberry sauce or orange marmalade.
Serve them as a warm or room temperature appetizer or as the star of a fruit and cheese tray.
4OzReduced fat sharp cheddar cheeseMay substitute any sharp cheese
1Tablespoon Fresh chopped rosemary1 tsp dried
1/4 Teaspoon Ground black pepper
Preheat the oven to 325 degrees F.
Spray 12 muffin tin with olive oil mist and set aside.
Lightly toast the walnuts and the bread crumbs separately in a sautéed pan. Watch carefully to prevent burning. Place the bread crumbs, walnuts and butter in a food processor and process until combined. Press crumb mixture into the bottoms of the muffin cups to make a crust. Bake 5 to 6 minutes. Let cool completely.
Beat the cheddar and cream cheese in a food processor or with a mixer until smooth. Add the eggs , garlic, salt and pepper and mix until blended. Add the rosemary and combine. Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.
Remove from the oven and cool at room temperature. You can serve these chilled or at room temperature.
Omit bread crumbs and substitute coconut flour to make this a Keto diet recipe.
Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash and really made the dish special but vegetarians could add another protein. Do be careful with nuts because they tend to burn, so throw them in during the last 15 minutes of roasting. The sage leaves should be fresh because the crispy pieces of sage stand out without overwhelming the dish.
I’m dreaming up all sorts of vegetable, bacon and sage recipes for fall: Brussels sprouts, green beans, roasted sweet potatoes, beets.
Sage is hardy and easy to grow so consider planting it in your Baja herb garden to enjoy all fall and winter. It also survives the harsh Nevada winters.
This snowbird is ready to fly south to avoid the harsh Nevada winter. It is cold and rainy in northern Nevada and I’m wearing jeans and shoes for gosh sakes.
I’m also embracing fall vegetable side dishes. I’m always talking about how much produce I buy and cook but I never seem to post any vegetable recipes. I have some in the queue so stay tuned.
I’m sharing my easy butternut squash and bacon fresh out of the oven with Fiesta Friday where you can find more delicious recipes from around the world. The lovely cohosts, in addition to the supreme cohost Angie’s, are Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens
Don’t save this easy butternut and bacon dish for special occasions but you can bet that it will be on my Thanksgiving table.
[lt_recipe name=”Butternut Squash Roasted With Bacon, Sage and Rosemary” servings=”4″ prep_time=”15 MINUTES” cook_time=”45 MINUTES” total_time=”60 MINUTES” difficulty=”easy ” summary=”Butternut squash seasoned with bacon, sage and rosemary. A delicious vegetable side dish. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/IMG_2694-300×225.jpg” ingredients=”4 cups cubed butternut squash ;2 slices bacon;2 fresh rosemary springs, stripped;1/4 cup sliced fresh sage leaves ;1 teaspoon sea salt;1/2 teaspoon ground black pepper ” ]Preheat oven to 350 F. Wash and cube butternut squash into 1 inch pieces. ;Chop bacon into 1/4 pieces;Wash herbs. Strip rosemary leaves and chiffonade sage leaves.;Combine all ingredients in a glass baking dish. ;Bake uncovered at 350F for 45 minutes. the squash will be soft and the bacon should be crisp but not burnt. [/lt_recipe]