Mini Cheesecakes with Goat Cheese & Sun Dried Tomato
By jads8627
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- Makes about 6 dozen cheesecakes
- 1 package 12 oz refrigerated crescent dinner rolls
- 1/2 pound goat cheese softened
- 1/4 pound 4 oz. cream cheese softened
- 4 eggs
- 1/4 cup finely chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon white peppers
- 1/2 cup oil packed sun-dried tomatoes well drained and finely chopped
Details
Servings 6
Adapted from farmgirlcitygirl.com
Preparation
Step 1
Preheat oven to 350 degrees. Break each biscuit apart horizontally into 3 or 4 pieces. Press each piece into bottom and up sides of mini muffin pan cavities. Bake 3-5 minutes or until lightly browned. Cool slightly.
Meanwhile, in food processor or with electric mixer, combine goat cheese, cream cheese, eggs, basil, salt, pepper and 1/4 cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining tomatoes. Bake 10-12 minutes or until set.
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