| 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 |
tb |
Olive oil |
| 1 |
c |
Julienned red bell pepper |
| 1 |
c |
Julienned green bell pepper |
| 1 |
c |
Thinly sliced onion |
| 1/2 |
ts |
Herbes de Provence |
|
|
Salt and freshly ground black pepper |
| 1 |
lg |
Clov garlic; minced |
| 4 |
oz |
Goat cheese |
| 1/4 |
c |
Heavy cream |
| 1/4 |
ts |
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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