Sun-Dried Tomato Basil and Goat Cheese Tartlet

sun-dried-tomato-basil-and-goat-cheese-tartlet_compressed

Serving Size 45

Ingredients

  • 1 pound Cream cheese — room temperature
  • 1 cup Goat/chevre cheese — room temperature
  • 4 tablespoons SupHerb Farms Fusions® Sun-Dried Tomato Basil
  • 45 each Mini fillo shells
  • 45 each SupHerb Farms Fresh Frozen Tomato Roasted Wedge with Oil

Categories

Preparation

  1. Preheat oven to 350°F.
  2. Add cream cheese and goat cheese in a large bowl. Beat with an electric mixer until fluffy.
  3. Add SupHerb Farms Fusions® Sun-Dried Tomato Basil. Blend well.
  4. Fill a pastry bag with the cheese mixture.
  5. Pump about 1 tablespoon into each shell and top with one SupHerb Farms Fresh Frozen Tomato Roasted Wedge with Oil.
  6. Bake for 20 minutes or until hot.

Remove from oven, cool for 5 minutes and serve.

See how six talented chefs use SupHerb Farms ingredients to create exciting new menu items.