- Preheat oven to 400°F.
- Shred cheeses and mix together in a large bowl.
- Add 1 heaping tablespoon of cheese to each space in a mini muffin pan. Sprinkle a teaspoon of Go Raw Salad Toppers on top.
- Bake for 11-14 minutes.
- Allow to cool in the pan for about 10 minutes and use a spoon to pop them out.
Recipe by Valerie Popelka; Photo by Dana Plucinski