Recipe from executive chef Len Spampinato of Aromas Event Consulting & Catering, Fox Chapel, Pa.
1 package phyllo tartlet cups (15 cups) 8 ounces fresh chevre (goat cheese) 1 sweet red pepper, roasted, peeled and seeded 1 sweet yellow pepper, roasted, peeled and seeded 15 sprigs fresh rosemary Preheat oven to 350 degrees.
Place tartlet cups on a baking sheet and crisp in oven for 5 to 7 minutes or until golden brown; set aside. Whip goat cheese by hand or in a food processor for 30 seconds until it softens. Spoon cheese into a small pastry bag and pipe into tartlets, filling three-quarters full. Artfully cut peppers into small pieces and place on top of goat cheese. To garnish, place 1 sprig of rosemary in the center of the pepper-covered tartlet. Serve immediately.
Makes 15 appetizers.
Per serving: 82 calories; 6 g fat (3 g saturated fat; 66 percent calories from fat); 4 g carbohydrates; 12 mg cholesterol; 88 mg sodium; 4 g protein; 0.3 g fiber.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.