Little Feta Cheesecakes

* Exported from MasterCook *

LITTLE FETA CHEESECAKES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers Cakes
Dairy Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------NORMA WRENN -- NPXR56N-------------
------
1/2 c Breadcrumbs -- fine; dry
1/2 c Pecans -- ground
1/4 c Butter -- melted
8 oz Cream cheese -- softened
4 oz Feta cheese -- crumbled
1 Egg
2 tb Milk
1/8 ts Hot sauce
-----HERBED TOMATO SAUCE-----
1/2 c Tomato sauce
1 tb Onion -- minced
2 tb Tomato pase
1/4 ts Basil -- dried
1/4 ts Oregano -- dried
1/8 ts -Pepper
1 Clove garlic -- small; minced
-sliced ripe olives -- opt
-fresh parsley springs -- opt

Combine first 3 ingredients in a small bowl; stir
well. Press 1 teaspoon pecan mixture into paper-lined
miniature (1-3/4-inch) muffin pans. Beat cream cheese
at medium speed of an electric mixer until fluffy; add
crumbled feta cheese and egg, beating well. Stir in
milk and hot sauce. Spoon cheese mixture evenly into
prepared miniature muffin pans. Bake at 350 degrees
for 10 to 12 minutes or until cheesecakes are set. Let
cool; cover and chill 2 hours. To serve, remove
cheesecakes from pans, and remove paper liners from
cheesecakes. Spoon Herbed Tomato Sauce evenly over
cheesecakes. If desired, garnish with slice ripe
olives and fresh parsley springs. HERBED TOMATO SAUCE
Combine all ingredients in a small saucepan, and stir
well. Cook over medium heat, stirring occasionally, 5
minutes or until mixture thickens. Let sauce cool.
Cover tightly, and chll at least 2 hours. Yield 2/3
cup.

SOURCE: Nancy Lynch; a Collection of Recipes;
Worcester Country School Development Office; Berlin,
Maryland; America's Best Recipes a 1990 Hometown
Collection; Oxmoor House.



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