Warm Goat Cheese, Basil and Roasted Pepper Tarts

Warm Goat Cheese, Basil and Roasted Pepper Tarts 250 Image by: Warm Goat Cheese, Basil and Roasted Pepper Tarts 250 Author: Canadian Living

Make the cheese balls ahead of time, then serve as is with toothpicks. Or pop them into tart shells to bake and serve hot or slightly warm.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: December 2006

Ingredients

  • 8 oz soft goat cheese
  • 1/3 cup minced fresh basil
  • 1/3 cup diced roasted red pepper patted dry
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg yolk
  • 1 pkg (255 g) unbaked tart shell

Method

Using rounded 1 tsp (5 mL) for each, shape goat cheese into 18 balls. Place on waxed paper–lined plate; cover and refrigerate until firm, about 30 minutes.

On separate plate, combine basil, red pepper, salt and pepper; gently roll balls in mixture to coat, pressing onto balls. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In small bowl, mix egg yolk with 2 tsp (10 mL) water; brush onto rim of each tart shell. Arrange on rimmed baking sheet; place cheese ball in each. Bake in centre of 375°F (190°C) oven, gently flattening cheese halfway through, until melted and pastry is golden and crisp, about 30 minutes.

Nutritional facts Per Piece: about

  • Sodium 156 mg
  • Protein 3 g
  • Calories 108.0
  • Total fat 8 g
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Goat Cheese, Basil and Roasted Pepper Tarts

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