Fondue Cheesecake Bites

Ingredients:

• 1 cup panko crumbs
• 1/2 stick unsalted butter, melted
• 6 tablespoons Parmesan, shredded, divided
• Black pepper to taste
• 1/4 cup dry white wine
• 6 ounces cream cheese, cubed
• 1 cup Boursin cheese, crumbled
• 1 egg
• 1/2 cup red grapes, chopped
• 1 teaspoon fresh lime juice
• 1 teaspoon minced fresh parsley

Directions:

1. Preheat oven to 325 degrees F; coat two mini-muffin pans with nonstick spray.
2. Combine panko, butter, 2 tablespoons Parmesan, and pepper in a bowl.  Spoon 2 teaspoons panko mixture into each muffin cup and press down with the back of a tablespoon measure.  Bake 10 minutes.
3. 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 tablespoon cheese mixture into each muffin cup, then bake 15 minutes, or until set in the center.  Cool 5 minutes before removing.
4. Toss grapes, lime juice, and parsley together in a small bowl.  Top cheesecakes with relish before serving.

Yield: 24 cheesecakes

*recipe from the Cuisine at Home magazine; December 2007