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Ingredientes
- 1/2 c. fresh bread crumbs
- 1/2 c. finely-grnd California walnuts plus
- 9 piece California walnut for garnish
- 1 Tbsp. melted butter
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 4 ounce cream cheese softened
- 5 ounce soft goat cheese such as Montrachet
- 1 x egg beaten
- 1 Tbsp. minced fresh chives plus additional chives for garnish
- 1 tsp finely-diced red bell pepper
Direcciones
- Preheat the oven to 350 degrees and butter 18 gem tins (2 Tbsp. each).
- In a medium bowl, combine the bread crumbs, grnd California walnuts, the melted butter, 1/4 tsp. salt, and 1/4 tsp. pepper and stir till thoroughly combined. Spoon a heaping tsp. of the walnut mix into each mold and press down into the bottom of the molds.
- With an electric mixer beat the cream cheese till fluffy. Add in the goat cheese and beat till creamy. Add in the egg and beat till well combined. Add in the chives, the remaining 1/4 tsp. salt and 1/4 tsp. pepper.
- Divide the goat cheese mix 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 till puffed, about 15 min. Let the cheesecakes cold on a rack for 5 min, then unmold. Garnish with chives and serve hot.
- This recipe yields 6 servings as an hors d'oeuvre.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 229 | |
| Calories from Fat 160 | 70% |
| Total Fat 18.32g | 23% |
| Saturated Fat 8.99g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 431mg | 18% |
| Potassium 89mg | 3% |
| Total Carbs 8.38g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.62g | 1% |
| Protein 8.54g | 14% |
