Chevre Tartlets with Hazelnuts and Fresh Herbs Recipe
Chevre Tartlets

Appetizers -- those savory little nibbles that introduce a meal -- often receive far less attention from cooks than the main course or even dessert. That's unfortunate, for starters are the first thing guests see and sample at a dinner party. The best appetizers are always simple; they tempt but do not sate diners' palates.

Chevre Tartlets with Hazelnuts and Fresh Herbs, both easy and delectable, make perfect bite-size hors d'oeuvres to use for spring entertaining. They take less half than half an hour from start to finish, and often disappear within minutes after being set out.

Store-bought mini-fillo shells are brushed with butter and baked for 5 minutes to add extra crispness; then they are filled with a creamy mixture of goat cheese and Parmesan. The diminutive Chevre Tartlets are topped with chopped hazelnuts, then placed in the oven for only a few minutes until the cheeses have melted. (The tarts can even be baked ahead and reheated.) As a final garnish the tarts get a sprinkling of fresh-snipped mint and chives. These savory Chevre Tartlets with Hazelnuts and Fresh Herbs are light and satisfying, but will not upstage the dishes still to come.

Chevre Tartlets with Hazelnuts and Fresh Herbs

    Prep Time: 20 minutes

    Cook time: 15 minutes

    Yield: Makes 15 tartlets, enough to serve 5 to 6

Chevre Tartlets with Hazelnuts and Fresh Herbs Recipe Ingredients

    15 mini- fillo shells (see note)

    1 tablespoon unsalted butter, melted

    4 ounces creamy chevre

    2 tablespoons finely grated Parmesan, preferably Parmigiano Reggiano

    2 tablespoons toasted chopped hazelnuts (see note)

    1 1/2 tablespoons chopped mint

    1/2 tablespoon chopped chives

Chevre Tartlets with Hazelnuts and Fresh Herbs Recipe Directions

    Arrange a rack at center position and preheat oven to 375 F.

    Brush the fillo shells on both the inside and outside with the melted butter, and arrange them on a baking sheet.

    Bake 5 minutes, then remove from the oven.

    In a medium bowl, mix together the chevre and Parmesan cheeses until blended.

    Divide mixture evenly among the fillo shells. Sprinkle each tartlet with some hazelnuts.

    Bake until the cheese mixture has melted, 5 to 7 minutes. (The tarts can be prepared 4 hours ahead; leave uncovered at cool room temperature. Reheat in a 350 F oven for 5 minutes.)

    Arrange tartlets on a serving platter, and sprinkle with mint and chives.

Note: To toast hazelnuts, spread on a rimmed baking sheet and bake in a preheated 350 F. oven until browned and fragrant, 6 to 8 minutes. Remove and when cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of skins as possible.

Note: Mini-fillo shells are available in the frozen food section of most supermarkets.

 

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Chevre Tartlets with Hazelnuts & Fresh Herbs - Appetizer Recipe

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