Mini Goat Cheese Tarts with Caramel Drizzle
- 15 mini phyllo tart shells (such as Athens brand Mini Fillo Shells), thawed if frozen
- ⅔ cup (3½ ounces) soft fresh goat cheese, at room temperature
- ½ cup sugar
- ¼ cup water
- ¼ cup pine nuts
Instructions:
You can pair the tarts with a Pinot Blanc.
- Arrange the phyllo cups on a serving plate. Place 2 teaspoons of the goat cheese in each cup. In a small, heavy saucepan, combine the sugar and water. Stir over medium heat until the sugar dissolves. Increase the heat and boil the mixture without stirring until it turns a light amber color, about 6 minutes. Drizzle the hot caramel over the goat cheese in the phyllo cups. Sprinkle with the pine nuts.