Mini Savory Cheesecakes on Arugula

By kathryns

Depending on the saltiness of your cheese you may want to omit the salt in the recipe. set on a bed of lightly dressed arugula (1 T. olive oil, 1 tsp. red wine or balsamic vinegar, dash of ground pepper)

Ingredients

• 2 tsp. unsalted butter
• 1 slice bread, cut in cubes and put in food processor
• 8 oz. whipped cream cheese
• 2 large eggs
• 1/4 c. sour cream (I didn't have any so I used plain yogurt)
• dash of salt and 1/2 tsp. freshly ground pepper
• 2 T. minced fresh parsley
• 1/4 c. crumbled blue cheese
• 3 cups arugula

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Coat four 3/4 c. ramekins generously with the butter and bread crumbs. Mix the cream cheese in a medium bowl and add the eggs, sour cream, salt and pepper, most of the blue cheese (saving 4 chunks for later), and 1 T. of the parsley. Mix well with a whisk and pour into the souffle molds. Push one little chunk of blue cheese into the middle of the mold, and top with the remaining tablespoon of parsley. Put on a baking sheet and bake at 350-degrees for 20 minutes. Cool for 10 minutes before unmolding. Unmold in your hand and turn it over so it's right side up, and place on a bed of arugula.