Roasted Red Pepper & Feta Tarts
Prep Time
Serves
Cooking Mode
1 Small tart shells (2-inch/5 cm each)
¼ Roasted Red Pepper & Feta Dip Mix
2 Eggs, lightly beaten
2 Chopped fresh basil
1 Milk
½ Pepper
¼ Brie Double Crème Cheese
1 Small tart shells (2-inch/5 cm each)
¼ Roasted Red Pepper & Feta Dip Mix
2 Eggs, lightly beaten
2 Chopped fresh basil
1 Milk
½ Pepper
¼ Brie Double Crème Cheese
Directions
1Preheat oven to 375ºF (190ºC). Bake tarts shells on a baking sheet for about 10 minutes or until lightly golden. Cool slightly.
2Whisk dip mix with eggs, basil, milk and pepper. Cut the brie into 18 small pieces; divide evenly between the tart shells. Pour in equal amounts of egg mixture.
3Bake filled tart shells for about 15 minutes or until filling jiggles only slightly in the middle. Serve warm or at room temperature.
Disclaimer
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Personal Note
Personal Note
