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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


makes 18

1/2 cup fresh bread crumbs
1/2 cup ground walnuts
1 teaspoon melted butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 ounces soft cream cheese
5 ounces soft goat cheese
1 large egg, beaten
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon chopped fresh chives, plus more for garnish
1 teaspoon finely diced red pepper, for garnish

Preheat oven at 350 degrees.
Butter 18 1-ounce mini muffin cups. In a medium bowl, combine bread crumbs, walnuts, butter, salt and pepper. Stir to combine. Spoon a heaping teaspoon of the walnut mixture into each cup and press down into the bottom of the cups.
With an electric mixer, beat the cream cheese until light. Add goat cheese, and beat until creamy. Add egg and beat to combine. Add chives, salt and pepper.
Divide the cheese mixture between the cups. Smooth the tops. garnish one half of the cups with walnut pieces.
Top the remaining with diced red peppers. Bake for 15 minutes. Cool cheese cakes on a rack for 15 minutes.
Unmold and garnish with chive stems. Serve warm.

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