- Yields: 24 appetizers
- Prep: 25 mins
- Cool: 10 mins
- Bake: 12 mins 350°F
Tuscan Cheesecake Bites
cup panko (Japanese-style bread crumbs)
cup ground walnuts
tablespoons butter, melted
8 ounce package reduced-fat cream cheese (Neufchatel), softened
4 ounce package crumbled feta cheese with basil and tomato
tablespoons sour cream
tablespoons chopped pitted ripe olives
- Preheat oven to 350 degrees F. Line twenty-four 1 3/4-inch muffin cups with paper bake cups; set aside. In a small bowl, combine panko, walnuts, and dried basil. Stir in melted butter. Spoon 1 slightly rounded teaspoon of the panko mixture onto the bottom of each muffin cup. Press into bottoms using the rounded side of a measuring teaspoon; set aside.
- In a medium bowl, beat cream cheese with an electric mixer on medium speed until light and fluffy. Add feta cheese and egg; beat until combined. Stir in sour cream. Spoon about 1 tablespoon of the filling into each muffin cup.
- Bake for 12 to 15 minutes or until filling is set. Cool in pan on a wire rack for 10 minutes. Carefully remove from muffin cups. Top with olives and fresh oregano. Serve warm.
Nutrition Facts (Tuscan Cheesecake Bites)
- Per serving:
- 64 kcal cal.,
- 6 g fat
- (3 g sat. fat,
- 22 mg chol.,
- 103 mg sodium,
- 1 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet