1/2 cup fresh homemade bread crumbs
1/2 cup finely ground walnuts
1 tablespoon butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper. divided
4 ounces cream cheese, room temperature
5 ounces soft goat cheese
1 egg, beaten lightly
I tablespoon chopped fresh chives, plus additional chives for garnish
1 teaspoon finely diced red bell pepper, for garnish
Preheat the oven to 350°F. Butter eighteen 1/8 cup mini-muffin cups.
In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon of the salt, and 1/4 teaspoon; stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.
With an electric mixer, beat the cream cheese until light and fluffy. Add the goat cheese; 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 muffin cups and smooth the tops. Top the cheesecakes with the diced red peppers.
Bake approximately 15 minutes or until puffed. Remove from oven and let cool on a rack for 5 minutes; unmold. Garnish with chives and serve warm.
Makes 6 servings.
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