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.

• Ready In: 45 mins
• Yields: 18 cakes

Ingredients

• 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

1. Preheat oven to 350-degrees.
2. 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.
3. Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
4. Stir with a fork until thoroughly combined.
5. Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
6. Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
7. Beat in the egg, chives, and remaining salt and pepper.
8. Divide between the wells and smooth the tops with a knife.
9. Bake until puffed, about 15 minutes.
10. Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
11. Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
12. Reheat in a 350-degree oven until hot.