Goat Cheese Cakes
Makes about 36-40
Ingredients:
Roasted Tomato Topping
3 medium tomatoes, diced (about 2 C)
2 green onions, sliced thin
1/2 t dried Italian seasoning
1/2 t garlic powder
Salt to taste (I use 1/4 t)
Pepper to taste (I use 8 grinds)
1 t honey
1 T olive oil
Crust
1 C panko bread crumbs
3 1/2 T butter, melted
1 egg white
1/8 t garlic powder
Filling
2 eggs
8 oz garlic and herb goat cheese, softened
8 oz cream cheese, softened
1/2 t honey
4 t fresh rosemary leaves
salt to taste (I use 1/8 t)
pepper to taste (I use 6 grinds)
Toppings
1/4 C Parmesan, finely grated (added before baking)
36-40 small fresh basil leaves (added before serving)
Directions:
1. Preheat oven to 325 degrees.
2. Prepare Roasted tomatoes by adding all roasted tomato ingredients to a small mixing bowl and tossing with spoons to combine. Pour out onto a metal baking tray with sides, and spread into thin layer. Place in preheated oven. Bake about 15-25 min until liquid has evaporated. Remove from oven and set aside to cool.
3. While tomatoes are roasting, prepare crust. Toss all ingredients for crust in small mixing bowl until evenly coated. Line mini-muffin pan with mini baking cups, and place a heaping teaspoon of crust mixture in each cup. Press down with back of teaspoon to compress. Bake 8-11 min until edges of crusts are golden brown. Remove from oven and set aside to cool.
4. While crusts are baking, prepare filling. Add all filling ingredients to medium mixing bowl. Using an electric mixer, mix on med. for about 30 seconds. Scrape sides and bottom with a rubber spatula. Then, mix again on high for 20 seconds. Scrape sides, and stir a few times with rubber spatula to ensure filling is evenly blended.
5. Fill each crust-lined cup 3/4 full with filling, and gently spread so that filling touches the sides of the baking cup. Top each with roasted tomatoes and pinch of Parmesan. Bake for 10 min. or until filling is set. Let cool for 10 min. Then, gently remove cheesecakes from pan using a butter knife to carefully lift out. Chill the cheese cakes for several hours or overnight in fridge (can also chill in freezer for about 20 min). Store in fridge until ready to serve. Just before serving, top each with a fresh basil leaf.
Tips:
* These freeze well for use later. Just add basil leaves right before serving.
* I have found that mini-muffin trays and baking cups come in several sizes, I used 1 5/8 inch baking cups and the corresponding pans.
Ingredients:
Roasted Tomato Topping
3 medium tomatoes, diced (about 2 C)
2 green onions, sliced thin
1/2 t dried Italian seasoning
1/2 t garlic powder
Salt to taste (I use 1/4 t)
Pepper to taste (I use 8 grinds)
1 t honey
1 T olive oil
Crust
1 C panko bread crumbs
3 1/2 T butter, melted
1 egg white
1/8 t garlic powder
Filling
2 eggs
8 oz garlic and herb goat cheese, softened
8 oz cream cheese, softened
1/2 t honey
4 t fresh rosemary leaves
salt to taste (I use 1/8 t)
pepper to taste (I use 6 grinds)
Toppings
1/4 C Parmesan, finely grated (added before baking)
36-40 small fresh basil leaves (added before serving)
Directions:
1. Preheat oven to 325 degrees.
2. Prepare Roasted tomatoes by adding all roasted tomato ingredients to a small mixing bowl and tossing with spoons to combine. Pour out onto a metal baking tray with sides, and spread into thin layer. Place in preheated oven. Bake about 15-25 min until liquid has evaporated. Remove from oven and set aside to cool.
3. While tomatoes are roasting, prepare crust. Toss all ingredients for crust in small mixing bowl until evenly coated. Line mini-muffin pan with mini baking cups, and place a heaping teaspoon of crust mixture in each cup. Press down with back of teaspoon to compress. Bake 8-11 min until edges of crusts are golden brown. Remove from oven and set aside to cool.
4. While crusts are baking, prepare filling. Add all filling ingredients to medium mixing bowl. Using an electric mixer, mix on med. for about 30 seconds. Scrape sides and bottom with a rubber spatula. Then, mix again on high for 20 seconds. Scrape sides, and stir a few times with rubber spatula to ensure filling is evenly blended.
5. Fill each crust-lined cup 3/4 full with filling, and gently spread so that filling touches the sides of the baking cup. Top each with roasted tomatoes and pinch of Parmesan. Bake for 10 min. or until filling is set. Let cool for 10 min. Then, gently remove cheesecakes from pan using a butter knife to carefully lift out. Chill the cheese cakes for several hours or overnight in fridge (can also chill in freezer for about 20 min). Store in fridge until ready to serve. Just before serving, top each with a fresh basil leaf.
Tips:
* These freeze well for use later. Just add basil leaves right before serving.
* I have found that mini-muffin trays and baking cups come in several sizes, I used 1 5/8 inch baking cups and the corresponding pans.
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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