Honey Goat Cheese Tartlettes
December 2, 2018 by Nicole Collins
We're getting fancy for Day 2 of our 12 Days of Appies Challenge!
Today, we're making one of those treats that's a little off the wall, totally eclectic and gorgeous, and takes less than 30 mins in actual prep time.
Don't you love those kinds of appetizers?
This is one of those recipes that was a million different things in my head before it actually made it on the plate. I went back and forth from savory to sweet to savory to sweet. The only constant was the mini phyllo shells.
Well, since I couldn't decide between savory or sweet, the ultimate outcome was a mix of both! You guys know I love my salty sweet mixes!
So, what are we making? Today, we're making Honey Goat Cheese Tartlettes!
Like I said, these tartlettes are really easy to whip up. And, isn't that the goal so we can spend more time partying and less time worrying about food prep?
We start with some store bought mini phyllo shells. I love these things, because they're the perfect bite sized portion, and they're just waiting to be stuffed with something delicious. You can get them in the freezer section of the grocery store, so you can keep them on hand at all times!
To fill our phyllo shells, we're going to make a honey goat cheese mousse. I told you we were getting fancy today! But here's a secret...this honey goat cheese mousse is only 3 ingredients and takes 5 mins to make. Whip some cream, beat in some goat cheese and honey, fold in some extra whipped cream, and you've got honey goat cheese mousse! The mousse gets piped in to the shells while they wait for their final garnish of a crispy prosciutto chard, a dried cherry, and a pistachio.
This might sound like a strange combination of ingredients; but I'm telling you, these are amazing! They're kind of like little savory cheesecakes. The tangy mousse, the salty prosciutto, the sweet cherry, and the crunchy pistachio take us all over the map with flavors and textures. The combination is so unique.
And, of course, the colors fit our holiday theme perfectly with the red and green notes in each little bite. You're going to want to make a few batches of these, because your guests aren't going to be able to resist these!
And, just as a reminder, here's what we've made so far in our appie challenge:
Day 1: Holiday Charcuterie Boxes
Alright, guys. If you think we got crazy today, wait til you see what we're making tomorrow!
But for now, let's eat!
Honey Goat Cheese Tartlettes Serves: 30 tartlettes Print
2 packs (30 total) mini phyllo tart shells
4 slices prosciutto
30 dried cherries
30 lightly salted shelled pistachios
4 oz goat cheese, softened at room temp
½ cup heavy cream
1 tbsp honey
Bake phyllo shells according to package directions. Set aside to cool completely.
Make the Honey Goat Cheese Mousse: In a mixing bowl, use a hand mixer to beat heavy cream to soft peaks. In a separate bowl, use the hand mixer to beat softened goat cheese, honey, and half of the whipped cream until smooth. Fold in the remaining whipped cream just until combined. Set in the fridge to chill while the prosciutto bakes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Places prosciutto slices in a single layer on the pan. Bake for 14 mins. Remove to a paper towel lined plate to drain excess oil. When cool enough to touch, break in to pieces.
Assemble the tartlettes: Transfer the goat cheese mousse to a piping bag (or sandwich bag), and snip off the tip. Pipe the mousse in to each shell. Top each tartlette with 1 chard of prosciutto, 1 dried cherry, and 1 pistachio. Serve immediately.
*These need to be served fresh; however, you can bake the shells and make the mousse in advance. Keep the mousse in the fridge until you're ready to assemble the appetizers.
*If you don't like dried cherries, dried cranberries would work too! I just love the extra little pop of juiciness you feel like you get from the cherries.
*You can find mini phyllo shells in the freezer section of the grocery store near the puff pastry.