Cooking Index - Cooking Recipes & IdeasLittle Feta Cheesecakes Recipe - Cooking Index

Little Feta Cheesecakes

Courses: Dessert, Starters and appetizers
Serves: 48 people

Recipe Ingredients

1/2 cup 73g / 2.6ozBreadcrumbs; fine - dry
1/2 cup 118mlPecans - ground
1/4 cup 49g / 1.7ozButter - melted
8 oz 227gCream cheese - softened
4 oz 113gFeta cheese - crumbled
1   Egg
2 tablespoons 30mlMilk
1/8 teaspoon 0.6mlHot sauce
  Herbed Tomato Sauce
1/2 cup 118mlTomato sauce
1 tablespoon 15mlOnion - minced
2 tablespoons 30mlTomato pase
1/4 teaspoon 1.3mlBasil - dried
1/4 teaspoon 1.3mlOregano - dried
1/8 teaspoon 0.6ml- pepper
1   Garlic; small - minced
  Ripe olives - opt
  Parsley springs - opt

Recipe Instructions

Combine first 3 ingredients in a small bowl; stir well. Press 1 teaspoon pecan mixture into paper-lined miniature (1-3/4-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 350F 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 2/3 cup.

Nancy Lynch; a Collection of Recipes; Worcester Country School Development Office; Berlin, Maryland; America's Best Recipes a 1990 Hometown Collection; Oxmoor House.


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