Goat Cheese, Bacon & Jalapeno Pecan Tartlets (Just a Pinch)

By ctaubenheim

Ingredients

• 1/2 Cup Chopped Pecans
• 6 Slices Applewood Smoked Bacon (I tried Black Pepper Bacon)
• 1 Egg White
• 1/4 Cup Prepared Jalapeno Jelly (I used Raspberry Pepper Jelly)
• 4 oz Goat Cheese, Slightly Softened
• 18 Prepared (2 inch) Phyllo Tartlet Shells, Baked (or can use prepared shells)

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Put pecans in a single layer in a pie dish. Place dish in cold oven. Turn oven on to preheat to 375. Toast pecans about 7-8 minutes wile oven is preheating. Line a jelly roll pan with foil. Place bacon in a single layer on pan. Bake for about 20 minutes until bacon is crisp. Remove bacon to paper towel lined plate to drain, set aside. In a small bowl, whisk egg white until frothy. Stir in toasted pecans to coat. Melt jelly in a small heavy duty pan over low heat. Use a fork, or slotted spoon to lift pecans into melted jelly; stir to coat pecans. Stirring constantly, bring mixture just to a boil; remove from heat and pour out onto parchment paper. Separate pecans with a fork; cool.

Spoon 1 - 1 1/4 tsp goat cheese into each tart shell. Cut each slice of bacon into 3 equal pieces; place 1 serving over goat cheese in shell. Spoon about 1/2 tsp pecans onto top of each. Serve immediately at room temperature.