Love, love, love these Herbed Cheese Tarts. Simple to make, easy to modify flavors. The kids love them and still request them when they are home for the holidays - I’ve been making them for years and thought I had lost the recipe. Originally found in a magazine of some sort (Southern Living, probably). Sooooo happy to find it here.
YIELD
2 dozenPREP
20 minCOOK
30 minREADY
1 hrsIngredients
Directions
For crust, spray twenty-four 1 ¾ inch muffin cups with nonstick spray coating.
Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat.
Shake pans to remove excess crumbs. Set aside.
In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder.
Beat with an electric mixer on medium speed just until fluffy.
Add eggs; beat on low speed just until combined.
Do not overbeat.
Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture.
Bake in a 375 degree F oven for 15 minutes or until centers appear set.
Cool in pans on wire racks for 10 minutes.
Remove from pans. Cool thoroughly on wire racks.
To serve, spread tops with sour cream.
Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs.
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