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- 1/3 cup panko (Japanese-style bread crumbs)
- 1/3 cup ground walnuts
- 1/2 teaspoon dried basil, crushed
- 2 tablespoons butter, melted
- 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
- 1 4 ounce package crumbled feta cheese with basil and tomato
- 1 egg
- 2 tablespoons sour cream
- 2 tablespoons chopped pitted ripe olives
- 2 tablespoons small fresh oregano leaves or snipped fresh basil
1. 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.
2. 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.
3. 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.
- cal. (kcal) 64,
- Fat, total (g) 6,
- chol. (mg) 22,
- sat. fat (g) 3,
- carb. (g) 1,
- pro. (g) 2,
- vit. A (IU) 194,
- sodium (mg) 103,
- calcium (mg) 30,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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