Mini Goat Cheesecakes

• unsalted butter, melted, plus extra for buttering tin↗1 tablespoon
• fresh breadcrumb (recipe also posted)↗1⁄2 cup
• very finely chopped toasted walnuts1⁄2 cup
• kosher salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• fresh goat cheese, softened↗5 ounces
• cream cheese, softened↗1⁄4 lb
• large egg, lightly beaten↗1
• snipped fresh chives1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 350-degrees.

2. 2

   Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.

3. 3

   Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.

4. 4

   Stir with a fork until thoroughly combined.

5. 5

   Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.

6. 6

   Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.

7. 7

   Beat in the egg, chives, and remaining salt and pepper.

8. 8

   Divide between the wells and smooth the tops with a knife.

9. 9

   Bake until puffed, about 15 minutes.

10. 10

    Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.

11. 11

    Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.

12. 12

    Reheat in a 350-degree oven until hot.