Recipe by Raquel Grinnell
Sept/Oct 2000 Baltimore Style Magazine. These savory cheesecakes can be made ahead and frozen for later use. Defrost in the refrigerator overnight and bring to room temperature before serving. To warm, cover and place in a 325-degree oven for 15 minutes or until heated through.
- 3 slices white bread
- 1⁄2 cup walnuts, chopped
- 1 tablespoon butter, melted
- salt & freshly ground black pepper
- 6 ounces cream cheese, at room temperature
- 4 ounces soft fresh goat cheese, at room temperature
- 1 egg
- 2 tablespoons thyme, chopped (or any fresh herb)
Directions See How It's Made
- Preheat oven to 350 degrees. Grease two mini-muffin trays (each with 12 cups). Break up bread and place in the bowl of a food processor fitted with a metal blade. Add walnuts, melted butter, salt and pepper and pulse until fairly smooth. Divide mixture between muffin cups, pressing down firmly to form the cheesecakes’ crusts.
- In a bowl with an electric mixer, beat together cream cheese and goat cheese. Add the egg and beat well. Stir in thyme and season with salt and pepper. Divide goat cheese mixture between muffin cups, gently smoothing the tops with a spatula.
- Bake until cheesecakes are slightly puffed and lightly golden, approximately 15 minutes. Let cheesecakes cool for 5 minutes before unmolding, running a thin knife around edges while still hot. Serve warm or at room temperature.