Goat Cheese Tartlets

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