Savoury Mini Cheesecakes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3 ounces pretzels
• 1/4 cup butter, melted
• 8 ounces cream cheese, softened
• 2 eggs
• 2 tablespoons all-purpose flour
• 1 pinch fresh ground black pepper
• 1 cup sour cream
• 1/2 cup chopped smoked salmon
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• fresh dill sprig (to garnish)
• 5 tablespoons finely chopped sun-dried tomatoes
• 3 tablespoons chopped black olives
• 1 1/2 tablespoons chopped fresh basil
• fresh basil leaf (to garnish)

Recipe

• 1 preheat oven to 300ºf.
• 2 spray 3 miniature muffin trays with nonstick cooking spray.
• 3 process pretzels in food processor until very fine (consistency of dry bread crumbs). you should have ¾ cup crumbs. mix with melted butter.
• 4 press 1 into bottom of each muffin cup. bake in centre of preheated oven for 6 to 8 minutes or until set.
• 5 beat cream cheese to blend.
• 6 add eggs, 1 at a time, beating until smooth. beat in flour, pepper and sour cream.
• 7 divide mixture into 2 bowls.
• 8 stir ingredients for salmon filling into 1 bowl and sun-dried tomato and olive filling into the other. mix well. spoon about 1 tbsp filling over each tart base. bake 15 to 20 minutes or just until filling is set. cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. run knife around edge of each cheesecake to loosen. garnish with fresh dill or basil leaf before serving.