Make the cheese balls ahead of time, then serve as is with toothpicks. Or pop them into tart shells to bake and serve hot or slightly warm.
- Portion size 18 servings
- Credits : Canadian Living Magazine: December 2006
Ingredients
Method
Using rounded 1 tsp (5 mL) for each, shape goat cheese into 18 balls. Place on waxed paper–lined plate; cover and refrigerate until firm, about 30 minutes.On separate plate, combine basil, red pepper, salt and pepper; gently roll balls in mixture to coat, pressing onto balls. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In small bowl, mix egg yolk with 2 tsp (10 mL) water; brush onto rim of each tart shell. Arrange on rimmed baking sheet; place cheese ball in each. Bake in centre of 375°F (190°C) oven, gently flattening cheese halfway through, until melted and pastry is golden and crisp, about 30 minutes.
Nutritional facts Per Piece: about
- Sodium 156 mg
- Protein 3 g
- Calories 108.0
- Total fat 8 g
- Cholesterol 17 mg
- Saturated fat 3 g
- Total carbohydrate 7 g
%RDI
- Iron 5.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 7.0
