1 cup panko crumbs

1/2 stick unsalted butter, melted

6 Tbsp. Parmesan cheese shredded, divided

1/2 cup dry white wine

1/4 cup shallots, minced

6-oz. cream cheese, cubed

1 cup Boursin cheese, crumbled 

1 egg

1/2 cup red grapes, chopped

1 tsp. fresh lime juice

1 tsp. minced fresh parsley

Black pepper to taste

Preheat the oven to 325*F.  Lightly grease two mini-muffin pans.

Combine panko, butter, 2 Tbsp. Parmesan and black pepper in a bowl.  Spoon 2 tsp. panko mixture into each muffin cup and press down with the back of a Tablespoon measure.  Bake 10 minutes.

Boil wine with shallots in a small saucepan over high heat until liquid is nearly evaporated.  Reduced heat to low, then whisk in cream cheese until melted, stir in Boursin and remaining Parmesan until smooth, then whisk in the egg.  Spoon 1 Tbsp. cheese mixture into each muffin cup , then bake 15 minutes, or until set in the center.  Cool 5 minutes before serving.

Toss grapes, lime juice and parsley together in a small bowl.  Top cheesecakes with relish before serving.

Makes 24 Muffins