Pine Nut and Goat Cheese Appetizer Recipe

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Festive, colorful appetizer that is full of flavor.

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Servings:

Ingredients

Container:mixing bowl, tart pan or muffin cups

Directions

PREP

35 mins

COOK

10 mins

READY IN

45 mins

PASTRY CUPS:

Heat oven to 400°.
Place together flour, pine nuts, almonds and salt in a food processor.
Process for 30 seconds.
Add in shortening, pulsing until pieces are the size of small peas.
With the processor running, add 3 tablespoons water (more if needed) and run until mixture combines into a dough ball.
Form into a ball with hands, wrap in plastic wrap until ready to use.

FILLING:

Combine black beans, garbanzo, corn, chili peppers, cranberries, craisins and green onion in a mixing bowl. Set aside.
Combine oil, orange juice, peel, honey, cilantro, ginger and a dash of salt. Whisk or shake together in a screw top jar.
Pour over bean mixture - toss to coat.
Cover and chill while making pastry.

MAKING PASTRY:

Roll pastry ball on a floured surface into a 15 inch circle.
Cut dough into 24 circles or ovals using 2 1/2 - 2 3/4 cutter.
Fit cutouts into a mini-tart pan or muffin cups (1 3/4 inch muffin cups). Pleat edges as needed.
Prick with a fork.
Bake 10-12 minutes or until golden brown.
Cool on wire racks for 5 minutes.
Remove from pans and continue to cool on wire racks.

TO SERVE:

Spoon approximately 1 teaspoon cheese (goat or cream cheese) into the bottom of each pastry shell.
Top with approximately 1 teaspoon bean mixture.
Serve immediately.

*Can be made up to 2 days ahead of time. Keep bean mixture separate from shells until ready to serve.

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