Jalapeno and Goat Cheese Tartlets 4 roasted, peeled (optional) and de-seeded jalapenos 1/2 (half) small brown onion 1/2 (half) teaspoon crushed garlic 1 tablespoon lemon juice 1 teaspoon honey 1 egg 375g ricotta cheese 115g goat cheese 1/2 (half) teaspoon fresh thyme 1/2 (half) teaspoon fresh oregano pinch salt 1/4 (quarter) teaspoon ground black pepper cherry tomatoes for garnish Preheat oven to 180C or 160C fan forced. Place jalapenos, onion and lemon juice in a food processor and blend to a fine paste. Add remaining ingredients and blend to a smooth paste. Spoon mixture into pre-cooked tartlet shells and top with a 1/4 piece of cherry tomato. Bake for approximately 20 minutes. Place tartlets on a wire rack and cool slightly to set. Spicy Savouries  jalapeno peppers savoury biscuits tasty cheese cherry tomatoes or roma tomatoes Thinly slice the jalapenos and cut the strips in half. Grate tasty cheese over savoury biscuits. Place tomato slices on the grated cheese. Place a jalapeno slice on the tomato.  Microwave for a few seconds until the cheese melts.   Include the seeds for a hotter taste. Try corn chips in place of biscuits. Pop a Pepper   jalapeno peppers Philadelphia cream cheese bread crumbs 2 beaten eggs or beer batter Cut both ends off the jalapenos and cut in half, lenghtways.  Scrape out the seeds and pulp.  Fill each half with Philadelphia cream cheese. Dip in the beaten egg mixture or beer batter and roll through the bread crumbs.  Shallow fry in oil turning each piece over until golden brown.  Drain on a paper towel and serve whilst hot.  Home Page