Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0
  • 5 Ratings

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.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
25 mins
cool:
10 mins
bake:
12 mins
total:
47 mins
Yield:
24 appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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.

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  • 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

64 calories; fat 6g; cholesterol 22mg; saturated fat 3g; carbohydrates 1g; protein 2g; vitamin a 194.4IU; sodium 103mg; calcium 30.3mg; iron 0.2mg.
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