unsalted butter2 tsp
 bread1 slice
processed in a food processor to make 0.5 cup bread crumbs
 cream cheese1 cup
whipped in a 8-ounce container
 egg2 whole
 sour cream 1/4 cup
 salt 1/2 tsp
 black pepper 1/2 tsp
freshly ground
  parsley2 tbsp
 blue cheese 1/4 cup
crumbled and similar to Stilton or Roquefort
 arugula3 cups
could also use butterhead lettuce or any tender crunchy lettuce
 extra-virgin olive oil1 tbsp
 red wine vinegar1 tsp
 salt1 dash
 black pepper
freshly ground


four small souffle molds
medium bowl
baking sheet
Preheat the oven to 350°F. Generously coat four small souffle molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.
Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the souffle molds.
Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.
Arrange the molds on a baking sheet and bake for about 20 minutes. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.
For the salad, toss the lettuce leaves with the oil, vinegar, and salt and pepper. Arrange on four plates.
Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

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