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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A rich filling of goat cheese and shallots. Make in a mini muffin pan with wonton wrappers as the crust. Ingredients:
12 ounces soft fresh goat cheese |
1 cup heavy cream |
3 eggs |
1/4 cup basil leaves, chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
24 wonton wrappers |
3 tablespoons mango chutney or 3 tablespoons raspberry preserves |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, salt, and pepper and process until blended.
3. Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
4. Pour the goat cheese mixture into the wonton shells. Bake for 10 -15 minutes, or until tartletts are firm when shaken and the tops are lightly browned. Allow to cool for 5 minutes.
5. Top each with 1/2 tsp Mango Chutney or Raspberry preserves.
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