Every season at work – whether spring or autumn, I change my kitchen’s menu. For a winter menu, I put together a cold weather appetizer of goat-cheese cheese cake. Sporting pomergranate, pears and micro greens,the base is basically a half-and-half mixture of cream cheese and goat cheese, with a couple eggs. For a mold, I used just a muffin tin lined with panko bread crumbs, and pre-baked it to a golden color. Pour in the goat cheese appareil and bake real quick at 350 F for about ten minutes, Voila!