Sunday, January 3, 2016

Fondue Cheesecake Bites with Red Grape Relish

I made these for our 2015 Christmas Eve Tapas event and forgot to serve them. They are delicious! This recipe came to me from Kyle Gruening and Dennis Kohl via a Nicolet College class, Appetizers, Wine and Why, May 2008. These were such fun classes. I don't recall the wine pairing but am thinking a dry Riesling maybe a Sauvignon Blanc.

1 c. panko crumbs
1/2 stick unsalted butter, melted
6 T Parmesan, shredded, divided
Black pepper to taste
1/2 cup dry white wine
1/4 cup shallots, minced
6 oz cream cheese, cubed
1 cup Boursin cheese, crumbled
1 egg
1/2 cup red grapes, chopped
1 tsp fresh lime juice
1 tsp minced fresh parsley

Preheat oven to 325; coast mini muffin pans with nonstick spray. Combine panko, butter, 2 T Parmesan and pepper in a bowl. Spoon 1 tsp panko mixture into each muffin cup and press down with the back of a tablespoon measure. Bake 10 minutes.

Boil wine with shallots in a small saucepan over high heat until liquid is nearly evaporated. Reduce heat to low, then whisk in cream cheese until melted; stir in Boursin and remaining Parmesan until smooth, then whisk in the egg. Spoon 1 T cheese mixture into each muffin cup, then bake 15 minutes, or until set in the center.  Cool 5 minutes before removing.

Toss grapes, lime juice, and parsley together in a small bowl.  Top cheese cakes with relish before serving.

NOTE: I am not sure how well these will freeze but did give it a try.

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