Warm Savory Mini-Cheesecakes with Dressed Baby Greens

Wow! Another brilliant recipe from Jacques Pepin ~ he  explains he tasted something very similar to this in a restaurant while vacationing in the Alsace  region of France. Though there it was served in a pastry crust. 
He used the same idea, but baked the cheesecake mixture in small ramekins, the insides buttered and sprinkled with fresh bread crumbs to facilitate easy removal from the molds.
I adore the contrast in flavors and textures here; the warm, creamy little cheesecakes liven up the simply dressed, crispy greens.



Rich, yet light and tender it was love at  first bite ~ the delicate cheesecake practically melts in your mouth. 
Whipped cream cheese, a little sour cream,  eggs and a few crumbles of blue cheese are the key ingredients.




Merci beaucoup to Chef Pepin for another winner!

I'll definitely be making this recipe again.  And if you try it, I hope you love it as well. :)
A printable copy  can be found on my recipe blog.

Have a wonderful week everyone!
Blessings, Mari xo