Mushroom Cheesecake Appetizers

Directions

• Grease the bottoms and halfway up the sides of muffin cups with butter. Press bread crumbs onto the bottoms and halfway up the sides of prepared cups.
• In a small bowl, beat cream cheese until smooth. Beat in the eggs, sour cream, 1 tablespoon thyme, salt and pepper. Divide among prepared muffin cups; sprinkle with fontina cheese and remaining thyme. Bake at 350° until set, 12-15 minutes.
• Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add garlic; saute 1 minute longer. Top cheesecakes with mushroom mixture. Serve with baguette slices.