These little cheese tarts can be prepared casually with sour cream and olives, or dill, or fancy with creme fraiche and caviar. The beauty of these little treasures is that they can be frozen for weeks and taken out when needed, just allow them to come to room temperature and garnish.
Herbed Cheese Tarts
1/3 cup fine dry bread crumbs
1 (8oz) pkg. cream cheese room temp.
3/4 cup cream style cottage cheese (small curd)
1/2 cup shredded Swiss cheese
1 tbsp. all-purpose flour
1/4 tsp. dried basil
1/8 tsp. garlic powder
nonstick spray oil (Pam)
Spray twenty-four 1 3/4 inch muffin cups with non-stick spray. Fill cups with breadcrumbs, press and shake pans to remove excess crumbs. Muffin cups should be coated on all sides with breadcrumbs. Set aside.
In a small bowl combine cream cheese, cottage cheese, swiss cheese, flour, basil, and garlic powder.
Beat with an electric mixer on medium speed until just fluffy.
Add eggs, and beat on low speed until just combined.
Fill each crumb lined muffin cup with 1 tablespoon of cheese mixture.
Bake in a 375 degree oven for 15 minutes or till centers appear set.
*Note: tarts will puff during baking, then deflate as they cool.
Cool in pans on wire racks for 10 minutes.
Remove from pans.
Cool thoroughly on wire racks.
*Note: you can refrigerate at this point for up to 48 hours. To serve let stand at room temperature then garnish.
To serve, spread tops with sour cream and garnish with pimento filled olive cut in half, dill, chives or with creme fraiche and caviar.
To Freeze: Bake and cool tarts, freeze flat in plastic container with well sealing top, separate layers with plastic wrap. To thaw, let stand at room temperature then garnish.
When I make them I always make double because they keep so well.