Mini Goat Cheese Cheesecakes
Elegant little quiches, featuring a savory cheese filling baked in flaky biscuits. So easy and your guests will rave about them.
3 pkgs (12 ounces ea.) refrigerated biscuits
1 pkg (8 ounces) goat cheese, crumbled
4 ounces (1/2 8-oz. package) cream cheese, softened
1/4 cup fresh basil, finely chopped
1/2 teaspoon salt, optional
1/4 teaspoon white pepper
1/2 cup oil-packed sun-dried tomatoes, well drained and finely chopped, divided
About 6 dozen cheesecakes.
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. 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 1/4 cup tomatoes until smooth and well blended. Spoon into cooled biscuit cups; top with remaining 1/4 cup tomatoes. Bake 10-12 minutes or until set. Cool slightly to serve.