Recipe - Bite Size Goat Cheese And California Walnut Cheesecakes

One half cup Fresh bread crumbs
One half cup Finely ground California
walnuts; plus 9 California
; walnut pieces for
; garnish
1 tablespoon Melted butter
One half teaspoon Salt
One half teaspoon Freshlyground black pepper
4 ounce Cream cheese; softened
5 ounce Soft goat cheese such as
Montrachet
1 Egg; beaten
1 tablespoon Chopped fresh chives; plus
additional
; chives for garnish
1 teaspoon Finely minced 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, One fourth teaspoon salt, and One fourth 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 One fourth 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 minced 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

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW# CL9202

Converted by MM_Buster v2.0l.