MINI GOAT CHEESECAKES
These are touted as an appetizer, but I loved them on top of a simple green salad. From Sara Moulton Cooks At Home. Prep/Cook times do not include time for toasting walnuts.
Provided by skat5762
Categories Cheese
Time 45m
Yield 18 cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees.
- Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
- Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
- Stir with a fork until thoroughly combined.
- Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
- Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
- Beat in the egg, chives, and remaining salt and pepper.
- Divide between the wells and smooth the tops with a knife.
- Bake until puffed, about 15 minutes.
- Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
- Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
- Reheat in a 350-degree oven until hot.
Nutrition Facts : Calories 93.2, Fat 7.7, SaturatedFat 3.6, Cholesterol 25.2, Sodium 151.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 3.3
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