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     title: red pepper cheesecakes
categories: entree, appetizer
  servings: 12

      1 c  breadcrumbs
    1/3 c  unsalted butter
      8 oz cream cheese
    1/2 c  scallions
    1/4 c  half and half
    1/2 c  wood chips
      1 ea red bell pepper
      2 t  red bell pepper
      1 t  corn syrup
      1 t  cornstarch
    1/4 c  water

combine breadcrumbs, butter, and salt-mix well
press onto the bottom and up the sides of a mini muffin pan combine cream
cheese, scallions,
jack cheese,and half & half in a mixer bowl-mix well
beat in the eggs, one at a time, and set aside
prepare a small bed of coals
soak the hickory chips in water for 15-30 minutes, drain well place the
hickory chips onto the hot
coals
place the half red peppers onto a grill, well above and aside from the
coals
cover and smoke for 10-15 minutes
cut into a small dice
divide among the prepared crusts
pour the egg mixture into the prepared crusts
bake @ 325 degrees until lightly browned on top
remove from oven, cool completely
combine the red pepper puree and corn syrup in a small saucepan or
skillet, over a medium-low
flame
combine the cornstarch and water-mix well
add to the puree in the pan
heat and stir until well thickened
remove from heat and allow to cool slightly
spoon a small amount of the sweetened mixture on top of each cheesecake
serve warm or at room temperature

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