2cupssliced, fresh mushrooms (white, cremini or blend of mushrooms)
1 1/2Tbspfresh, chopped rosemary
salt and pepper, to taste
Instructions
Preheat oven to 350F.
In a bowl, combine melted butter, breadcrumbs and sugar. Press mixture evenly into three mini (4-inch) cheesecake tins.
Add eggs, goat cheese, sour cream, maple syrup and cream into a food processor. Mix until smooth. Pour over the crusts into each cheesecake tin. Place cheesecake tins onto a cookie sheet and bake for about 30 minutes or until the cheese is set.
In a frying pan, heat oil and sauté the mushrooms for about 4 minutes. Season with chopped rosemary and salt and pepper to taste.
Spread mushrooms over each tart and serve with crackers.
I prefer serving the tart cold. Prepare the cheese tart and mushrooms in advance and keep them both refrigerated. At serving time, heat up the mushrooms and spread over each tart. Serve with crackers such as Rosemary Triscuits (shown in photo).