120g (~ 1 cup) Whole Mild PEPPADEW® Peppers
300g (~ 1 cup) cream cheese
2 tsp basil pesto
Salt and Black Pepper
25-30 mini savoury pastry cases
100g (3/4 cup) grated cheese (Used a mixture of mozzarella and cheddar)
Finely chop the PEPPADEW® Peppers in a mini food processor (or by hand, if you don’t have one). Add them to a bowl with the cream cheese and basil pesto, and mix well. Season to taste. Distribute the mixture evenly between about 25-30 mini savoury pastry cases (the exact number will depend on how big your cases are and how full you fill them). Top each with a pinch of grated cheese, and bake at 375°F for around 15-20 minutes, until the cheese has melted and is starting to brown. The tarts are best served warm.