Guest guest Posted May 17, 2007 Report Share Posted May 17, 2007 @@@@@ Chévre Tartlets with Provencale Peppers 24 wonton wrappers 3 T. olive oil 1 c. julienne red pepper 1 c. julienne yellow pepper 1 c. thinly sliced red onion 1 T. herbes de Provence 1 large garlic clove, minced Salt and white pepper to taste 5 oz. aged bucheron (goat cheese) 1/4 c. heavy cream 4 oz. kalamata olives to garnish Spray a nonstick mini-muffin tin with food-release spray. Place wontons into molds and bake 7–10 minutes at 350 degrees to crisp briefly. Remove and reserve wontons. Heat oil in a small pan and add vegetables and herbs. Sweat over low heat 30 minutes. Add garlic, season, and reserve. Combine goat cheese with enough cream to soften. Season and divide into wontons. Top with vegetable mix and bake again 6–7 minutes on a cookie tray. Garnish with olives and serve immediately. Makes 12 tartlets Author: Andrew Zimmern Source: Minneapolis St. Paul Magazine Formatted by Chupa Babi in MC: 05.16.07 ChupaNote: we used bottled roasted red peppers and bottled roasted eggplant instead of yellow peppers. Worked fine. Use feta instead of boucheron. Added capers. Chopped the olives and added to filling. Needed an additional 24 olive for garnish. ----- Quote Link to comment Share on other sites More sharing options...
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