GMA Recipe: Miniature Goat Cheese Cakes Sauce

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Miniature Goat Cheese Cakes
From GMA's Food Editor, Sara Moulton
December 31, 2002

Ingredients

1 Tablespoon unsalted butter

1/2 cup fresh bread crumbs

1/2 cup toasted walnuts

1/4 tsp kosher salt

1/4 tsp black pepper

5 ounces fresh goat cheese

1/4 pound cream cheese

1 large egg

1 Tbsp. chives

1/4 tsp kosher salt

1/4 tsp black pepper

Directions
1. Preheat the oven to 350 degrees F. Butter a nonstick mini-muffin tin.

2. Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper. Stir with a fork until thoroughly combined. Place 2 teaspoonfuls of the mixture in each cup and press down into the bottom to form a crust.

3. Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy. Beat in the egg, chives, and remaining salt and pepper. Divide between the wells and smooth the tops with a knife.

4. Bake until puffed, about 15 minutes. Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.

5. These can be baked a day ahead and kept covered and chilled in the refrigerator. Re-heat in a 350 degree F oven until hot.

Variation: Instead of walnuts, you can use any kind of chopped nuts and you can even use your favorite cracker crushed instead of bread crumbs. Serve them either on a tossed green salad or with Melba toast and crackers!

Fresh Bread Crumbs

Ingredients

6 slices homemade-style white bread

Directions
1. Cut off and discard the crusts from the bread and tear into large pieces.

2. Place in a food processor or blender and process until very fine.

Recipe courtesy of Sara Moulton from her cookbook, "Sara Moulton Cooks at Home," © 2002.