Roasted Red Bell Pepper Pesto Mini Tarts

• 1- 1/2 cup Mezzetta Roasted Red Bell Peppers
• 2 cups Spinach
• 2 cups Fresh Basil
• 2 cloves Garlic
• 1 whole Lemon, Juiced
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 3 packages Athens Mini Fillo Tart Shells (15 Count Packages)
• 1 cup Leftover Shredded Cooked Chicken Breast
• 1 cup Goat Cheese Crumbles

1. Preheat oven to 350 F.
2. Into the bowl of a food processor, add roasted red bell peppers, spinach, basil, garlic, lemon juice, salt and pepper.
3. Pulse until combined and a pesto forms.
4. Taste and adjust spices if necessary.
5. Assemble tarts by layering a little bit of shredded chicken into each shell, covering the chicken with the pesto, then sprinkling goat cheese on top.
6. Repeat process until all the tarts are filled.
7. Bake for 5 minutes, then broil on high for 2.

red bell peppers, spinach, fresh basil, garlic, lemon, salt, pepper, athens mini fillo, chicken, goat cheese crumbles

Taken from tastykitchen.com/recipes/appetizers-and-snacks/roasted-red-bell-pepper-pesto-mini-tarts/ (may not work)