Warm Goat Cheese, Basil and Roasted Pepper Tarts



8 oz soft goat cheese
1/3 cup minced fresh basil
1/3 cup diced roasted red peppers , patted dry
1/4 tsp salt
1/4 tsp pepper
1 egg yolk
1 pkg frozen miniature (2-in/5 cm) unbaked tart shells

1. Using rounded 1 tsp for each, shape goat cheese into 18 balls. Place on waxed paper–lined plate; cover and refrigerate until firm, about 30 minutes.
2. On separate plate, combine basil, red pepper, salt and pepper; gently roll balls in mixture to coat, pressing onto balls. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
3. In small bowl, mix egg yolk with 2 tsp water; brush onto rim of each tart shell. Arrange on rimmed baking sheet; place cheese ball in each. Bake in center of 375°F oven, gently flattening cheese halfway through, until melted and pastry is golden and crisp, about 30 minutes.

Yield: Makes about 18 pieces.

.