Herbed Goat Cheese Mini Flans

• 4 ounces, weight Goat Cheese
• 1 cup Whole Milk Ricotta Cheese
• 2 whole Large Eggs
• 3 Tablespoons Chopped Fresh Herbs
• Salt and Pepper
• 4 ounces, weight Baby Bella Mushrooms
• 1- 1/2 Tablespoon Olive Oil
• 4 whole Sun-dried Tomatoes In Oil
• Salt and Pepper
• 3 Tablespoons Chopped Fresh Parsley

1. For the flans: Preheat the oven to 325 degrees F. Spray 6 spaces in the muffin tray with a spray oil.
2. Mix together the goat cheese, ricotta, and eggs.
3. Add the herbs, salt & pepper and mix.
4. Spoon the cheese mixture into 6 of the muffin spaces.
5. Bake the flans for about 25 minutes or until lightly golden brown and puffed.
6. Cool.
7. For the mushroom relish: Heat the oil in a frying pan, and cook the mushrooms until golden brown and tender.
8. Finely chop together the mushrooms, tomatoes, and parsley.
9. Season with salt and pepper.
10. To serve, place the cooled flans on a tray and spoon a little of the mushroom relish on top of each.
11. Serve.

cheese, milk ricotta cheese, eggs, fresh herbs, salt, bella mushrooms, olive oil, tomatoes, salt, parsley

Taken from tastykitchen.com/recipes/appetizers-and-snacks/herbed-goat-cheese-mini-flans/ (may not work)