Sun-Dried Tomato Basil and Goat Cheese Tartlet
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
- Categories: Mediterranean
- Ingredients: Appetizers, Bakery, Small Plates, Vegetarian
Preparation
- Preheat oven to 350°F.
- Add cream cheese and goat cheese in a large bowl. Beat with an electric mixer until fluffy.
- Add SupHerb Farms Fusions® Sun-Dried Tomato Basil. Blend well.
- Fill a pastry bag with the cheese mixture.
- Pump about 1 tablespoon into each shell and top with one SupHerb Farms Fresh Frozen Tomato Roasted Wedge with Oil.
- Bake for 20 minutes or until hot.
Remove from oven, cool for 5 minutes and serve.
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