Goat Cheese Tartlets with Spiced Apple-Fig Compote
Mini phyllo shell(s)
Fat-free cream cheese
⅓ cup(s), softened
Soft-type goat cheese
5⅓ tbsp(s), softened (1/3 cup)
1 egg white(s)
Granny Smith apple
2 medium, peeled, coarsely grated (about 3/4 cup)
½ cup(s), fig variety
1 tbsp(s), fresh, for garnish
- Preheat oven to 350°F. Arrange phyllo shells on a cookie sheet.
- In a medium bowl, using an electric mixer, combine cream cheese, goat cheese, egg white, honey and flour until thick and creamy, about 5 to 6 minutes; spoon 1 teaspoon of filling in each shell. Bake until set, about 15 minutes; remove from oven and let cool.
- Meanwhile, in a small saucepan, combine apple, jam and allspice; set over medium heat. Cook, stirring frequently, until jam melts and mixture thickens slightly (juice from apples will evaporate); remove from heat and let cool to room temperature. Just before serving, spoon 1 teaspoon apple compote onto each tart; garnish with mint.
- Yields 1 tartlet per serving.