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1
Preheat the oven to 325 degrees F.
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2
Butter the 6 cups of a giant muffin tin (2 3/4 inches across and 2 inches high) and set aside.
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3
Place the bread crumbs, walnuts and butter in a food processor and process until thoroughly combined.
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4
Press the mixture into the bottoms of the muffin cups to make a thick bottom crust.
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5
Bake until set, 5 to 6 minutes.
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6
Let cool completely.
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7
Beat the goat, blue and cream cheese with a mixer until smooth.
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8
Add the eggs, 1 at a time, beating well after the addition of each.
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9
Add the garlic, tarragon, and salt and pepper, to taste and combine well.
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10
Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.
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11
Remove from the oven and cool at room temperature for 1 hour.
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12
In a small saucepan, bring the Port and sugar to a boil.
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13
Reduce the heat and simmer until thick and reduced to a syrup, 20 to 25 minutes.
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14
Remove from the heat and let cool slightly.
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15
To serve, run a thin sharp knife around the sides of each cheesecake.
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16
Place a layer of arugula on the bottom of 6 salad plates and top each with 1 cheesecake, crust side up.
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17
Surround with the sliced pears, grapes and nuts.
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18
Drizzle each serving lightly with the Port reduction.
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19
Place 2 slices of toasted bread on each plate and serve warm.
