Black Garlic, Smoky Blue Cheese, Mushroom, Rosemary Rosette Basket

More complex than I had envisioned, the flavor profile of this phyllo dough pastry bake also turned out far more amazing than I could have imagined. 

With a buttered basket of crispy phyllo dough, the filling consisted of the super special treat of fermented black garlic (soft, caramely, and sweet garlic flavor - so unique that you must experience it on your own in a multitude of ways - even in cookies!), sauteed shiitake mushrooms, fresh rosemary, and salt and pepper, of course. Then, a smooth creaminess of mascarpone cheese is added, along with smoked blue cheese. 

This is all baked into our crispy next until set, and then topped with Tête De Moine Cheese Rosettes (gorgeous, sweet, and nutty), a drizzle of true Italian balsamic glaze, and more fresh rosemary.
Are you up for this savory treat? It will elicit every gastronomic emotion you never knew you had!

Be ready for this beauty!

Black Garlic, Smoky Blue Cheese, Mushroom, Rosemary Rosette Basket

1 pkg. frozen Phyllo Dough (from a 2 pkg box), thawed

1/2 cup Kerrygold, salted butter, melted + 2 Tbs.

1 head of black garlic, peeled

1 cup shiitake mushrooms, sliced

sea salt and pepper

2 Tbs. fresh rosemary, chopped and divided

8 oz. mascarpone cheese

3 large eggs, whisked

5 oz. smoked blue cheese

7 oz. Tête de Moine Cheese Rosettes

1-2 tsp. Italian balsamic glaze

Preheat the oven to 400 degrees.

Line a quick-release cheesecake pan with parchment paper.

Using a pastry brush, slather several layers of phyllo with butter and fold in half. Butter another side and place the buttered side down in the prepared baking pan. 

Repeat until all the phyllo pastry has been buttered and placed.

Meanwhile, saute the garlic and mushrooms with salt and pepper and 1/2 the rosemary in the remaining 2 Tbs. butter. Cover, stirring occasionally, until soft.

Stir in the mascarpone cheese until melted and smooth.

Remove from heat.

In a separate bowl, whisk together the eggs and blue cheese, with any additional salt and pepper.

Once the mascarpone mushroom mixture is cool, stir in the egg-blue cheese mixture and then transfer that to the prepared crust.

Bake for 30 minutes or more, until the center begins to set.

Remove from the oven and cool for 30 minutes before decorating with the cheese rosettes, drizzling with balsamic glaze, and sprinkling with remaining rosemary.