CREAMY GOAT CHEESE AND RED PEPPER BITES

By Big_Daddy

Use any leftover red pepper and goat cheese in an omelette or salad.

Ingredients

• 1 roasted red pepper
• 1.4 oz (40 g) pkg. Siljan crispy shells (24 shells)
• ¼ cup (50 mL) store-bought tapenade (olive paste)
• 113 g log creamy goat cheese
• Paprika
• A few sprigs thyme (optional)

Preparation

Step 1

1. Place rack in middle of oven and preheat broiler.

2. Cut red pepper into ¾-inch (2-cm) pieces. Place shells on a baking sheet and spoon in a scant ½ tsp (2 mL) olive paste. Top with red pepper pieces. Slice goat cheese about ¼- inch (5-mm) thick and about the same size as red pepper (don't worry if it breaks). Place in shells. Sprinkle with paprika.

3. Broil on middle rack just until cheese softens slightly, 20 to 40 seconds. Sprinkle with a few thyme leaves. Shells can be filled a couple of hours in advance and refrigerated, then broil just before serving.