1 tablespoon unsalted butter, melted, plus extra for buttering tin
1/2 cup fresh breadcrumbs (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
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.
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