Name: Tomato Rosemary Savory Mini Cheesecakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 1/4 c. ROLD GOLD® Recipe No.™ 5 Savory Butter Artificially Flavored Pretzel Twists -; 1/4 c. unsalted butter -; 1 (16-oz.) block cream cheese, at room temperature -; 8 oz. goat cheese, at room temperature -; 2 tbsp. heavy cream -; 12 oz. small cherry or grape tomatoes -; 2 large sprigs rosemary, plus ½ tsp. Finely chopped fresh rosemary, plus 12 small sprigs, for garnish -; 1 tbsp. extra-virgin olive oil -; 1/2 tsp. lemon zest -; 1/4 tsp. garlic powder -; Kosher salt -; Freshly ground black pepper -; Balsamic vinegar glaze, for drizzling -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Rosemary Savory Mini Cheesecakes

1. 1 1/4 c. ROLD GOLD® Recipe No.™ 5 Savory Butter Artificially Flavored Pretzel Twists -

2. 1/4 c. unsalted butter -

3. 1 (16-oz.) block cream cheese, at room temperature -

4. 8 oz. goat cheese, at room temperature -

5. 2 tbsp. heavy cream -

6. 12 oz. small cherry or grape tomatoes -

7. 2 large sprigs rosemary, plus ½ tsp. Finely chopped fresh rosemary, plus 12 small sprigs, for garnish -

8. 1 tbsp. extra-virgin olive oil -

9. 1/2 tsp. lemon zest -

10. 1/4 tsp. garlic powder -

11. Kosher salt -

12. Freshly ground black pepper -

13. Balsamic vinegar glaze, for drizzling -

How to cook deliciously - Tomato Rosemary Savory Mini Cheesecakes

1. Stage

Line one 12-cup cupcake tin with paper liners.

2. Stage

In a food processor, add the pretzels and butter and pulse until fine crumbs form. Press pretzel mixture (about 1 tablespoon per liner) into bottom of paper liners.

3. Stage

Wipe out the food processor to remove any excess crumbs and add cream cheese, goat cheese, cream, chopped rosemary, lemon zest, and garlic powder. Pulse until smooth. Spoon the mixture on top of the crusts and smooth tops even with a spatula. Wrap with plastic wrap and refrigerate until well chilled and set, at least 2 hours.

4. Stage

Meanwhile, preheat oven to 425°. Toss cherry tomatoes with large rosemary sprigs and oil on a rimmed baking sheet; season with salt and pepper. Roast until tomatoes are blistered and beginning to burst, about 15 minutes. Let cool to room temperature.

5. Stage

Spoon roasted cherry tomatoes on top of cheesecakes. Drizzle each with balsamic vinegar and top with a small rosemary sprig.