Little Feta Cheesecakes Recipe
Ingredients
1/2 cup fine dry breadcrumbs
1/2 cup ground pecans
1/4 cup butter or margarine
1 (8-ounce) package cream cheese, softened
4 ounces feta cheese, crumbled
1 egg
2 tablespoons milk
1/8 teaspoon hot sauce
Herbed Tomato Sauce
Sliced ripe olives
Fresh parsley sprigs
Directions
Combine first 3 ingredients, stir well.
Line 1 3/4-inch muffin pans with miniature paper liners.
Spoon and press about 1 teaspoon mixture into bottom of each liner.
Beat cream cheese at medium speed of an electric mixer until light and fluffy, add feta cheese and egg, beating well.
Stir in milk and hot sauce.
Spoon mixture evenly into paper liners.
Bake at 350° for 10 to 12 minutes.
Let cool, cover and chill.
Remove paper liners.
Spoon about 1/2 teaspoon Herbed Tomato Sauce over each cheesecake.
Garnish with a slice of olive and a parsley sprig.
Cover and chill cheesecakes until ready to serve.
Line 1 3/4-inch muffin pans with miniature paper liners.
Spoon and press about 1 teaspoon mixture into bottom of each liner.
Beat cream cheese at medium speed of an electric mixer until light and fluffy, add feta cheese and egg, beating well.
Stir in milk and hot sauce.
Spoon mixture evenly into paper liners.
Bake at 350° for 10 to 12 minutes.
Let cool, cover and chill.
Remove paper liners.
Spoon about 1/2 teaspoon Herbed Tomato Sauce over each cheesecake.
Garnish with a slice of olive and a parsley sprig.
Cover and chill cheesecakes until ready to serve.
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