Little Feta Cheesecakes

Recipe Ingredients

1/2 cup	73g / 2.6oz	Breadcrumbs; fine - dry
1/2 cup	118ml	Pecans - ground
1/4 cup	49g / 1.7oz	Butter - melted
8 oz	227g	Cream cheese - softened
4 oz	113g	Feta cheese - crumbled
1		Egg
2 tablespoons	30ml	Milk
1/8 teaspoon	0.6ml	Hot sauce
		Herbed Tomato Sauce
1/2 cup	118ml	Tomato sauce
1 tablespoon	15ml	Onion - minced
2 tablespoons	30ml	Tomato pase
1/4 teaspoon	1.3ml	Basil - dried
1/4 teaspoon	1.3ml	Oregano - dried
1/8 teaspoon	0.6ml	- pepper
1		Garlic; small - minced
		Ripe olives - opt
		Parsley springs - opt

Recipe Instructions

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 350F 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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