Little feta cheesecakes
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Breadcrumbs; fine; dry |
| ½ | cup | Pecans; ground |
| ¼ | cup | Butter; melted |
| 8 | ounces | Cream cheese; softened |
| 4 | ounces | Feta cheese; crumbled |
| 1 | Egg | |
| 2 | tablespoons | Milk |
| ⅛ | teaspoon | Hot sauce |
| ½ | cup | Tomato sauce |
| 1 | tablespoon | Onion; minced |
| 2 | tablespoons | Tomato pase |
| ¼ | teaspoon | Basil; dried |
| ¼ | teaspoon | Oregano; dried Pepper |
| 1 | Clove garlic; small; minced sliced ripe olives; opt fresh parsley springs; opt | |
Directions
NORMA WRENN; NPXR56N
HERBED TOMATO SAUCE
Combine first 3 ingredients in a small bowl; stir well. Press 1 teaspoon pecan mixture into paper-lined miniature (1-¾-inch) muffin pans. Beat cream cheese at medium speed of an electric mixer until fluffy; add crumbled feta cheese and egg, beating well. Stir in milk and hot sauce. Spoon cheese mixture evenly into prepared miniature muffin pans. Bake at 350 degrees for 10 to 12 minutes or until cheesecakes are set. Let cool; cover and chill 2 hours. To serve, remove cheesecakes from pans, and remove paper liners from cheesecakes. Spoon Herbed Tomato Sauce evenly over cheesecakes. If desired, garnish with slice ripe olives and fresh parsley springs.
HERBED TOMATO SAUCE Combine all ingredients in a small saucepan, and stir well. Cook over medium heat, stirring occasionally, 5 minutes or until mixture thickens. Let sauce cool. Cover tightly, and chll at least 2 hours. Yield ⅔ cup.
SOURCE: Nancy Lynch; a Collection of Recipes; Worcester Country School Development Office; Berlin, Maryland; America's Best Recipes a 1990 Hometown Collection; Oxmoor House.