Bruschetta Tarts

I found the actual recipe from the Williams Sonoma's Essentials of Breakfast and Brunch and decided to tweek it a little bit. The original recipe had actually called for crumbled goat cheese mixture with chives but I had decided to try it with an Alouette Garlic and Herb spread, the result was really good - not too overpowering that you can actually taste the sweetness of the tomatoes and the basil (fresh from Cliff's aero garden). We served these with a Shrimp, Arugula and Peach salad topped with Balsamic Vinaigrette.

Ingredients

1 1/ 2 cup tomatoes, cubed
8 - 10 leaves of fresh basil, chifffonade
2 cloves garlic, minced
3 tablespoon rosemary infused olive oil
1/4 teaspoon of salt
fresh crack tellicherry peppers
1/2 cup Garlic and Herb Alouette
1 sheet puff pastry

Procedure

1. Heat oven to 400 F. Cut the puff pastry into nine square pieces and place in a pre-greased or non stick baking sheet.  Bake the pastry for 15 to 20 minutes or until golden brown.

2. In a bowl combine the tomatoes,garlic, basil, olive oil and season with salt and pepper. Set aside.

3. While the puff pastry is still hot spread a good helping of Alouette on top and add about two tablespoon of the bruschetta. Do the same for the rest, serve warm.