Brie Cheesecake Appetizers

By: Debbie Meyer
By: Debbie Meyer

Ingredients


  • 4 crispy cracker breads, zwieback, or Melba toasts
  • 2 tablespoons melted butter
  • 6 ounces cream cheese
  • 4 1/2 ounces Bire cheese, with rind
  • 1 egg
  • 1 tablespoon dry sherry
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 24 fresh basil leaves
  • 6 cherry tomatoes, quartered
  • Small basil leaves for garnish
  • Cooking spray



    Directions

    Spray 24 mini muffin tins with cooking spray. Put crackers in blender to crush. Put crushed crackers in a bowl and add the melted butter to the crumbs. Press into the bottom of muffin tins. Beat together cream cheese, Brie, egg, sherry, garlic powder, salt and pepper with a hand mixer until combined. This may be made one day ahead, covered and refrigerated. The mixture will be lumpy. Place one teaspoon in each muffin tin. Place a basil leaf on top. Top with more cheese mixture and and bake at 350 degrees for 10 to 12 minutes. Cool slightly. Remove tins and top each with a cherry tomato wedge and additional basil leaf. Serve slightly warm. Cracker bread can be found with the specialty crackers.
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