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Tuscan Cheesecake Bites

Panko -- extra-crispy Japanese bread crumbs -- give the crusts of these savory small cheesecakes a pleasingly crunchy texture. Grind walnuts in a food processor or blender until they're as fine as cornmeal.

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4.5 by 6 people

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  • Makes: 24 appetizers
  • Prep: 25 mins
  • Cool: 10 mins
  • Bake: 12 mins 350°F

Tuscan Cheesecake Bites

Directions

  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.
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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.,
  • 0 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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