Warm Goat Cheese, Basil and Roasted Pepper Tarts
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.
Servings: 18
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 108 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | trace |
| chol | 17 mg |
| sodium | 156 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit A | 5% |
| vit C | 7% |
| folate | 6% |
-
8 oz (250 g) soft goat cheese
1/3 cup (75 mL) minced fresh basil
1/3 cup (75 mL) diced roasted red pepper, patted dry
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 egg yolk
1 pkg (255 g) frozen miniature (2-inch/5 cm) unbaked tart shells
Preparation:
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.
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.
Source
Canadian Living Magazine: December 2006
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