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Tuscan Cheesecake Bites

Yield: 24 appetizers
Prep 25 mins Cool 10 mins Bake 350°F 12 mins
Tuscan Cheesecake Bites
  • 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.

Nutrition Facts (Tuscan Cheesecake Bites)
  • 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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