Title: Little feta cheesecakes
 Categories: Appetizers, Cakes, Dairy, Cheesecakes
      Yield: 48 Servings
 
MMMMM--------------------NORMA WRENN; NPXR56N-------------------------
    1/2 c  Breadcrumbs; fine; dry
    1/2 c  Pecans; ground
    1/4 c  Butter; melted
      8 oz Cream cheese; softened
      4 oz Feta cheese; crumbled
      1    Egg
      2 tb Milk
    1/8 ts Hot sauce

MMMMM--------------------HERBED TOMATO SAUCE-------------------------
    1/2 c  Tomato sauce
      1 tb Onion; minced
      2 tb Tomato pase
    1/4 ts Basil; dried
    1/4 ts Oregano; dried
    1/8 ts -Pepper
      1    Clove garlic; small; minced
           -sliced ripe olives; opt
           -fresh parsley springs; opt
 
  Combine first 3 ingredients in a small bowl; stir well. Press 1
  teaspoon pecan mixture into paper-lined miniature (1-3/4-inch) muffin
  pans. Beat cream cheese at medium speed of an electric mixer until
  fluffy; add crumbled feta cheese and egg, beating well.  Stir in milk
  and hot sauce. Spoon cheese mixture evenly into prepared miniature
  muffin pans. Bake at 350 degrees for 10 to 12 minutes or until
  cheesecakes are set. Let cool; cover and chill 2 hours. To serve,
  remove cheesecakes from pans, and remove paper liners from
  cheesecakes. Spoon Herbed Tomato Sauce evenly over cheesecakes.  If
  desired, garnish with slice ripe olives and fresh parsley springs.
  HERBED TOMATO SAUCE Combine all ingredients in a small saucepan, and
  stir well. Cook over medium heat, stirring occasionally, 5 minutes or
  until mixture thickens. Let sauce cool. Cover tightly, and chll at
  least 2 hours. Yield 2/3 cup.