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Original recipe from The Complete Canadian Living Baking Book
1/4 cup ground almond
1/4 cup soft butter
1/2 cup all-purpose flour
1/2 tsp. finely chopped fresh rosemary
1/4 tsp. salt
1 pckg. of cream cheese
125 g. camembert cheese
2/3 cup sour cream
1 tsp. finely chopped fresh rosemary
1/4 tsp. black pepper
A few sprigs of rosemary
A slice of dry Serrano ham or prosciutto
Preheat oven to 350 degrees. Line 12 muffin tins with cupcake liners. Note: these work really good for the cheesebites so that they don't stick.
1-In a bowl, beat your butter until it is smooth, then add your ground almonds, flour, rosemary and salt and mix until combined. Line your muffin tins and press your mix firmly into the bottom of each tin. Bake for about 10 minutes, until the crust is solid.
2- In another bowl, beat your cream cheese and camembert cheese together (without the skin) until they are also smooth. Add your egg, rosemary, and sour cream and beat until everything seems uniform. Pour this mixture over your crusts and bake at 325 degrees for 12-17 minutes (until your bites seem baked but still a little wobbly in the middle). Let them cool on the rack, before transferring to the fridge. They will set in a couple of hours.
3-When serving garnish with some rosemary and a strip of Serrano ham or prosciutto.