Chevre Tartlets With Provencal Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive10 | 1 | Servings | |
INGREDIENTS
| Butter-flavored cooking | ||
| spray | ||
| 18 | Wonton wrappers, 2 1/2 | |
| inches | ||
| square up to 20 | ||
| 3 | T | Olive oil |
| 1 | c | Julienned red bell pepper |
| 1 | c | Julienned green bell pepper |
| 1 | c | Thinly sliced onion |
| 1/2 | t | Herbes de Provence |
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Clov garlic, minced | |
| 4 | oz | Goat cheese |
| 1/4 | c | Heavy cream |
| 1/4 | t | Ground white pepper |
INSTRUCTIONS
Preheat oven to 350 degrees. Spray a nonstick mini muffin tin with the cooking spray. Press the wrappers into each mold and spray with a light coating again. Bake for 7 to 10 minutes or until light brown. Remove the shells from the muffin tin and set aside to cool. Heat the olive oil in a small saucepan over low heat. Add the peppers, onions, herbes de Provence, salt, pepper and cook over low heat for about 40 minutes. Add the garlic and continue cooking for a few more minutes. Remove from the heat and set aside to cool. Drain the oil that separates from the peppers. Reduce the oven temperature to 250 degrees. In a small bowl, combine the goat cheese with half the cream and the white pepper. Depending on how soft the goat cheese feels, mix in the remaining cream until the mixture is smooth. Take each wonton shell and spoon in about 1/2 teaspoon of the goat cheese mixture, enough to cover the base of the shell. Top with a teaspoon of the pepper mixture. Place the tartlets on a baking sheet and bake in the oven for 10 minutes until warmed through. Serve immediately. Yield: 18 to 20 tartlets Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9254 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3458
Calories From Fat: 981
Total Fat: 109.8g
Cholesterol: 243.1mg
Sodium: 5942.3mg
Potassium: 1704.5mg
Carbohydrates: 499.5g
Fiber: 22.3g
Sugar: 19g
Protein: 109g