Preheat oven to 350°F. Break each biscuit apart horizontally into 3 or 4 pieces. Press each piece into bottom and up sides of mini muffin pan cavities. Bake 3-5 minutes or until lightly browned. Cool slightly.
Meanwhile, in food processor or with electric mixer, combine goat cheese, cream cheese, eggs, basil, salt, pepper and ¼ cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining tomatoes. Bake 10-12 minutes or until set. Serve.
Makes about 6 dozen cheesecakes.
Preheat oven to 400°F. Spray standard muffin pan cavities with vegetable pan spray. Press wonton wrappers into cavities.
In small skillet, cook red pepper and green onion in oil until soft, about 5 minutes. Meanwhile, combine chicken, mayonnaise, cheese and seasonings. Stir in cooked red pepper and green onion. Spoon 3 tablespoons filling into wonton "cup". Bake 7-8 minutes. Serve hot.
Makes 18 appetizers.
In food processor, combine cream cheese and Cheddar cheese; process until blended. Add hoisin sauce, wasabi and ginger; process until smooth. Chill until firm. Roll cheese mixture into bite-size balls; roll in water chestnuts, seeds, nuts or parsley.
Makes about 48 cheeseballs.
*For added support when stacking stand with many servings, we recommend positioning acetate or cake circles, cut to fit, on each level. Place Doilies on top of acetate or cake circles.
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