Herb Tartlets with Goat Cheese and Honey
Makes 15
Ingredients
- 1 (1.9-ounce) package mini phyllo shells
- 1 tablespoon butter, melted
- ½ (4-ounce) package finely diced pancetta
- 4 ounces goat cheese, room temperature
- 2 ounces full-fat cream cheese, room temperature
- 1 teaspoon chopped fresh chives
- ¼ teaspoon fresh thyme leaves, chopped
- ¼ teaspoon fresh rosemary leaves, chopped
- 1 teaspoon honey
- ¼ teaspoon kosher salt
- ⅛ teaspoon finely ground black pepper
- Garnish: chopped fresh chives, drizzled honey
Instructions
- Preheat oven to 350°.
- Arrange phyllo shells in a single layer on a foil-lined baking sheet. Using a pastry brush, gently brush shells with melted butter. Bake until lightly browned, 2 to 5 minutes. Set aside to cool completely.
- In a small skillet, cook pancetta over medium heat until golden brown and crispy. Transfer to paper towels to cool.
- In a medium bowl, combine goat cheese and cream cheese, whisking until well combined. Stir in chives, thyme, rosemary, honey, salt, and pepper until well combined. Transfer mixture into a pipping bag fitted with a medium star tip. Pipe mixture into each phyllo shell as desired. Top with pancetta. Garnish with chives and honey, if desired. Serve immediately.
