1 C Panko Bread Crumbs, Japanese Bread Crumbs
1/2 Stick Butter, Melted
6 T Parmesan, Shredded, Divided
Black Pepper to taste
1/2 C Dry White Wine
1/2 C Shallots, Minced
6 oz Marscarpone Cheese
1 C Boursin Cheese, Crumbled
Preheat oven to 325 degrees. Coat two mini muffin pans with nonstick spray. Combine Panko, butter, 2 T Parmesan and pepper in a bowl. Spoon 2 t panko mixture into each muffin cup and press down with the back of a tablespoon measuring spoon. Boil wine and shallots in a small sauce pan over high heat until liquid is nearly evaporated. Reduce heat to low, then whisk in marscarpone until combined, stir in Boursin and remaining Parmesan until smooth, then whisk in the egg. Spoon 1 T cheese mixture into each muffin cup. Bake for 15 minutes or until just set in the center. Cool 5 minutes before removing from tin.
Red Grape Relish
1/2 C Red Grapes, chopped & drained
1 t Fresh lime juice
1 T Fresh Italian Parsley, chopped
Toss grapes, lime juice and parsley together in a small bowl. Top cheesecakes with relish just before serving.