Goat Cheese Bacon Jalapeno Pecan Tartlets Just A Pinch Recipes

SPINACH AND GOAT CHEESE TARTLETS

Steps:

• Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach.
• Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives.

CHEESE AND BACON JALAPENO RELLENOS

Steps:

• 1. Preheat oven to 375 degrees
• 2. Combine all ingredients except jalapeno peppers. Spoon equally into the jalapeno pepper halves.
• 3. Place peppers, filled side up, on large baking sheet. Bake 10 minutes or until cheese is melted. Serve hot.

GOAT CHEESE, BACON & JALAPENO PECAN TARTLETS (JUST A PINCH) RECIPE

Steps:

• Put pecans in a single layer in a pie dish. Place dish in cold oven. Turn oven on to preheat to 375. Toast pecans about 7-8 minutes wile oven is preheating. Line a jelly roll pan with foil. Place bacon in a single layer on pan. Bake for about 20 minutes until bacon is crisp. Remove bacon to paper towel lined plate to drain, set aside. In a small bowl, whisk egg white until frothy. Stir in toasted pecans to coat. Melt jelly in a small heavy duty pan over low heat. Use a fork, or slotted spoon to lift pecans into melted jelly; stir to coat pecans. Stirring constantly, bring mixture just to a boil; remove from heat and pour out onto parchment paper. Separate pecans with a fork; cool. Spoon 1 - 1 1/4 tsp goat cheese into each tart shell. Cut each slice of bacon into 3 equal pieces; place 1 serving over goat cheese in shell. Spoon about 1/2 tsp pecans onto top of each. Serve immediately at room temperature.

GOAT CHEESE PECAN TARTLETS

Steps:

• Preheat the oven to 350°F. Spray the insides of 18 cups in a muffin pan with nonstick cooking spray. Unroll the pie crusts and cut with a 3 1/2-inch biscuit cutter. Line the inside of the muffin pans with the crust circles and refrigerate until ready to fill. The crusts won't go all the way to the top of the cups; this is fine.
• Cook the cranberries: Combine the cranberries, sugar, water, cinnamon stick and nutmeg in a medium pot. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 8-10 minutes or until cranberries have cooked (some will have burst, some will remain whole) and mixture has thickened. Transfer to a medium bowl and set aside to cool.
• Cook the bacon: Meanwhile, place the bacon in a medium skillet with 1/4 cup water. Bring the water to a simmer and cook the bacon over medium heat until water completely evaporates and the bacon gets crispy, 8-10 minutes. Drain on a paper-towel-lined plate. Crumble and set aside.
• Make the tartlet filling: While the bacon is cooking, combine eggs, goat cheese, heavy cream, milk, pinch kosher salt, Tabasco and Worcestershire sauce in a blender container. Blend on the lowest setting until just smooth. Sprinkle a little less than a teaspoon of pecans and evenly divide the bacon inside each cup in the muffin pan. This will create wonderful flavor and texture. Fill each cup to about 1/4 inch below the top of the crust with the goat cheese mix and carefully place the pan in the center of the oven. Bake until the filling sets, about 12-14 minutes. Let cool on a rack for 15 minutes. Place a cookie sheet over the top of the pan and invert. Shake gently to loosen the tartlets; they should fall onto the pan.
• Serve the tartlets: Arrange the tartlets on a serving platter, cheese side up. Strain any excess liquid out of the cranberries and spoon a scant tablespoon of the berries on top of the tarts. Sprinkle with the remaining 1/2 cup of pecans. Use a pair of scissors to "cut" chives and place them on top, if desired. Serve immediately.