Instructions:

Grilled Portobello and Roasted Garlic Cheesecake

Source: Southern California School of Culinary Arts

1 (9-inch) disk focaccia bread
2 large portobello mushrooms
1 tomato, sliced
1 1/2 pounds cream cheese, softened
3 large eggs
1 (16 ounce) container sour cream
2 tablespoons cornstarch
1/2 cup roasted garlic cloves, see below
1 cup balsamic vinegar, optional topping
Toasted pine nuts, optional topping
Chopped basil, optional topping
Grated fresh parmesan cheese, optional topping

Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.

Place in a 375 degrees F oven. Bake about 45 minutes. Remove when golden brown and smash into a paste. Set aside until ready to use.

Preheat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp.