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.
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Units: US | Metric
- 1 tablespoon unsalted butter, melted, plus extra for buttering tin
- 1/2 cup fresh breadcrumb (recipe also posted)
- 1/2 cup very finely chopped toasted walnuts
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 5 ounces fresh goat cheese, softened
- 1/4 lb cream cheese, softened
- 1 large egg, lightly beaten
- 1 tablespoon snipped fresh chives
- 1Preheat oven to 350-degrees.
- 2Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
- 3Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
- 4Stir with a fork until thoroughly combined.
- 5Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
- 6Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
- 7Beat in the egg, chives, and remaining salt and pepper.
- 8Divide between the wells and smooth the tops with a knife.
- 9Bake until puffed, about 15 minutes.
- 10Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
- 11Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
- 12Reheat in a 350-degree oven until hot.
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Nutritional Facts for Mini Goat Cheesecakes
Serving Size: 1 (439 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 93.2
- Calories from Fat 69
- Total Fat 7.7 g
- Saturated Fat 3.5 g
- Cholesterol 25.2 mg
- Sodium 151.5 mg
- Total Carbohydrate 3.1 g
- Dietary Fiber 0.3 g
- Sugars 0.6 g
- Protein 3.3 g