Warm Goat Cheese, Basil and Roasted Pepper Tarts

Ingredients:

• 8 oz (227 g) soft goat cheese

• 1/3 cup (75 ml) minced fresh basil

• 1/3 cup (75 ml) diced roasted red peppers, patted dry

• 1/4 tsp (1 ml) salt

• 1/4 tsp (1 ml) pepper

• 1 egg yolk

• 1 pkg (255 g) frozen miniature (2-in/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 degree F (190 degree C) oven, gently flattening cheese halfway through, until melted and pastry is golden and crisp, about 30 minutes.

Servings: 18