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Herbed-cheese tarts with guava-bell pepper jam

A scrumptious savoury and subtle-sweet appetizer that’s perfect for the holidays.



Guava-Bell Pepper Jam

  • 1 cup guava paste
  • 1/2 cup water
  • 1/4 cup diced guavas (optional)
  • 1/4 red bell pepper, diced
  • 1 teaspoon ground nutmeg
  • Juice of 1 lemon
  • 2 teaspoon sambal oelek (chili paste)

Herbed Cheese Tarts

  • 1 box frozen tartlet shells, store bought
  • 1 cup herbed cream cheese
  • 1/4 cup half and half
  • 2 tablespoon vegetable broth
  • 2 eggs
  • 1 cup prepared Guava-Bell Pepper Jam
  • Chives as garnishing


Guava-Bell Pepper Jam

  1. In a 2-quart (2 L) pot, combine paste, water over medium heat. Break paste into pieces with a wooden spoon and stir to melt into a sauce that coats the back of the spoon (adjust with a little more water, if needed).
  2. Add remaining ingredients. Reduce heat and simmer, about five minutes.
  3. Let cool and store in sterilized jars for up to three weeks.

Herbed-Cheese Tart

  1. Preheat oven to 375˚F
  2. Place the tart shells on a baking sheet, bake five minutes and set aside.
  3. In a food processor, purée the goat cheese, half and half, broth, and eggs to a smooth consistency, transfer the mixture to a bowl.
  4. Pour the filling into the shells and bake for approximately 10 to 15 minutes until the mixture sets in the centre.
  5. Remove the sheet pan from the oven, let cool and garnish the tarts with the jam and chives for a delectable burst of flavour. 
  6. Tip: Design a pattern by adding a teaspoon of jam to fill half of the tart shells, add the cream cheese filling to fill the remaining side, and bake until set.