1/2 c Fresh bread crumbs
1/2 c Finely ground California
-walnuts; plus 9 California
; walnut pieces for
; garnish
1 tb Melted butter
1/2 ts Salt
1/2 ts Freshly-ground black pepper
4 oz Cream cheese; softened
5 oz Soft goat cheese such as
-Montrachet
1 Egg; beaten
1 tb Chopped fresh chives; plus
-additional
; chives for garnish
1 ts Finely diced red bell pepper
Preheat the oven to 350 F and butter 18 gem tins (2 tablespoons
each). In a medium bowl, combine the bread crumbs, ground California
walnuts, the melted butter, 1/4 teaspoon salt, and 1/4 teaspoon
pepper and stir until thoroughly combined. Spoon a heaping teaspoon
of the walnut mixture into each mold and press down into the bottom
of the molds.
With an electric mixer beat the cream cheese until fluffy. Add the
goat cheese and beat until creamy. Add the egg and beat until well
combined. Add the chives, the remaining 1/4 teaspoon salt and 1/4
teaspoon pepper. Divide the goat cheese mixture between the molds and
smooth the tops. Set a walnut piece on top of nine of the
cheesecakes. Top the remaining cheesecakes with the diced red
peppers. Bake until puffed, about 15 minutes. Let the cheesecakes
cool on a rack for 5 minutes, then unmold. Garnish with chives and
serve warm.
Yield: 6 as an hors d’oeuvre
Yields
1 servings