Savory Cheesecake with Caramelized Shallots & Olives

This was a part of our recent Memphis Flyer story on switching up sweet and savory dishes. We did not have room for the recipe, but I have had some folks ask me for it so here goes:

Crust:

Handful of fresh parsley

1 garlic clove

12 crostini (enough t0 make about 1 and 1/2 cups of bread crumbs)

4 tablespoons olive oil

Filling:

6 ounces of goat cheese

15 oz whole milk ricotta

2 large shallots'

1/4 cup white wine

6 inch twig fresh rosemary (stem removed)

3 eggs

S & P to taste

Topping:

1/2 cup mixed olives

balsamic vinegar (10 year old)

fresh parsley

Turn the oven to 400 degrees. Pulse all of the crust ingredients in a food processor until they become a course crumb. Press the crumbs into the bottom of a standard spring form pan that has been brushed with olive oil. Place in the oven for 5 to 7 minutes minutes, and then remove. Slice shallot and sautee´in olive oil over medium heat until they just start to brown. Add the wine, deglaze the pan, and reduce until most of the liquid has disappeared. Place shallots and the remaining ingredients for the filling into the food processor and pulse until everything is incorporated. Spoon filling into the spring form pan being careful not to disturb the crust. Bake for 50 minutes. Once it has cooled, remove the collar of the pan, and serve garnished with parsley, balsamic, and olives. This can be a main dish served with a salad or bring it to a party as a funky app.