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Three-Way Cheese Tarts

List of Ingredients




3/4 cup Dry bread crumbs
3 tbsp Butter, melted
1 8oz package cream cheese, softened
2 Eggs, beaten
1 1/2 tsp All-purpose flour
salt and pepper, just a shake
1 cup Sour cream

Smoked Salmon Filling:
1/3 cup Finely chopped smoked salmon
1 tbsp Chopped fresh dill
2 tsp Lemon juice
Fresh dill sprigs

Peppy pizza filling:
2 tbsp Tomato sauce
1 tbsp Freshly grated Parmesan cheese
1/2 tsp Dried basil
1/4 tsp Dried oregano
Quarter Small sweet red pepper, finely diced
Slivered sweet red pepper

Tex-Mex filling:
1 tbsp Chopped fresh coriander
1 tbsp Lime juice
1/2 tsp Chili powder
1/4 tsp Each ground cumin and ginger



Recipe



Note: This recipe makes all three types of appetizer. If you only prefer one type, triple the ingredients for that specific filling.

Spray 5 miniature tart tins generously with nonstick cooking spray or brush evenly with shortening. In bowl, combine bread crumbs and butter until moistened. Press 1 tsp into bottom of each tart tin. Bake in 300°F oven for 8 minutes or until toasted and set.

In bowl, beat cream cheese; beat in eggs. Add in flour, salt and pepper; beat in sour cream. Divide batter among 3 bowls.

Smoked Salmon Filling: Stir salmon, dill and lemon juice into first bowl.

Peppy Pizza Filling: Stir tomato sauce, Parmesan, basil, oregano and diced red pepper into second bowl.

Tex-Mex Filling: Stir coriander, lime juice, chili powder, cumin and ginger into third bowl.

Spoon 1 tbsp. filling over each tart base. Bake in 300°F oven for 20 to 25 minutes or just until filling is set. Let cool to room temperature on rack. Cover and refrigerate for at least 2 hours or for up to 24 hours.

Run knife around edge of each cheesecake to loosen; transfer to serving platter. Garnish smoked salmon cheesecakes with fresh dill sprigs. Garnish pizza cheesecakes with red pepper slivers. Let stand at room temperature for 30 minutes before serving.

Makes about 60 hors d'oeuvres