Ingredients:
1/2 cup breadcrumbs
1/2 cup finely ground walnuts
1 tablespoon melted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces cream cheese, softened
5 ounces soft goat cheese, like montrachet
1 eggs, beaten
1 tablespoon chopped chives, plus addt’l for garnish
1 teaspoon finely diced red bell peppers
9 walnut pieces ( to garnish)
Directions:
Preheat oven to 350 degrees F.
Butter 18 mini muffin tins (gems).
Combine the first three ingredients with 1/4 tsp salt and 1/4 tsp pepper.
Place heaping teaspoonfuls off walnut mixture into each mold and press down firmly.
In another bowl, beat cream cheese until fluffy.
Add the goat cheese and beat until creamy.
Add the egg and beat until thoroughly combined.
Add the chives and the remainder of salt and pepper.
Divide the goat cheese mixture between the cups and smooth the tops.
Place a walnut piece on top of nine cheesecakes.
Top the remaining with diced peppers.
Bake until puffed- approx 15 minutes.
Cook on wire rack for 5 minutes before unmolding.
Garnish with chives and serve warm or cold.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.