Recipe by s'kat
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.
Top Review by Lizzie-Babette
Delicious recipe! I only had light cream cheese and regular bread crumbs, so I made this recipe with those slight ingredient changes. Perhaps because I didn't have fresh bread crumbs, my "crust" needed an extra tablespoon of melted butter, and didn't hold together well when I removed the cakes from the tins. However, I just sprinkled the crust left in the tins over the cakes. The taste and texture were just delicious, and they looked as good as they tasted. I served them with a bunch of seedless red grapes, and four of us just devoured them as an appetizer. I LOVE this, and will make again. When I do, I'll really start tinkering, and maybe use olive oil in the bread crumb/walnut mix instead of butter, maybe even adding some garlic powder to it. I used plain goat cheese this time, but will probably try some of the herbed or peppered cheeses next time. Extraordinarily good - thanks, s"kat!
- 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
Directions See How It's Made
- 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.