Goat Cheese Tartlets
4 ounces creamy goat cheese (not crumbled)
3 heaping tablespoons light sour cream
2 tablespoons finely chopped green onions, green and white parts (1-2 stalks)
2 teaspoons lemon juice
salt and pepper
16 pre-baked shortbread tartlet shells
optional garnishes - pomegranate arils, smoked salmon, fresh basil, herbs...
In a bowl, combine the goat cheese, sour cream, green onions and lemon juice until smooth. Season to taste with salt and pepper. Scoop the mixture into a piping bag fitted with a large open star tip and pipe into the tartlet shells. Top each with a pomegranate aril, if desired, or even a little smoked salmon, fresh basil or other herbs.
Cook's Note: Another option, instead of filling tartlet shells, is to use this as a dip for crackers and veggies. For a dip, prepare as directed above and add eight ounces reduced fat cream cheese, additional herbs, and a little more lemon; mix with an electric mixer until smooth and creamy.
Yields 16 tartlets
Recipe from Curly Girl Kitchen