Mini Goat Cheesecakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 preheat oven to 350-degrees.
• 2 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.
• 3 mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
• 4 stir with a fork until thoroughly combined.
• 5 place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
• 6 beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
• 7 beat in the egg, chives, and remaining salt and pepper.
• 8 divide between the wells and smooth the tops with a knife.
• 9 bake until puffed, about 15 minutes.
• 10 cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
• 11 note: these can be baked a day ahead and kept covered and chilled in the refrigerator.
• 12 reheat in a 350-degree oven until hot.