THREE-PEPPER PUFFS

• 1/2 (250 g) block cream cheese, at room temperature
• 1/2 cup (125 mL) grated jalape�o-flavoured havarti or hot pepper Monterey Jack
• 2 tbsp (30 mL) finely chopped roasted red peppers or pickled jalape�os
• 1/2 (397 g) pkg frozen puff pastry, thawed
• 4 tbsp (60 mL) hot red pepper jelly
• snipped chives or sliced green onions

Place oven rack in lowest position. Preheat oven to 400F (200C). In a bowl, stir cream cheese until smooth. Stir in grated cheese and peppers. Set aside. Place puff pastry on a lightly floured counter. Dust rolling pin with flour. Roll into a square, about 12x12 inch (30x30 cm). Pastry will be very thin. Using a pizza cutter or sharp knife, cut lengthwise into six 2-inch (5-cm) strips. Then cut strips crosswise into 2-inch (5-cm) squares. You should have 36 squares. Using rim of a shot glass or a round 1-inch (2.5-cm) cookie cutter, make indent of a circle in each square, forming a border for cheese filling. Place squares on 2 ungreased rimmed baking sheets.

Dollop 1 tsp (5 mL) cheese mixture in centre of each circle � don't spread out. Bake, one sheet at a time, on bottom rack of oven until pastry is deep golden, 12 to 14 minutes. Transfer to a large serving platter. Spoon about 1/2 tsp (2 mL) red pepper jelly on top of each warm square. Sprinkle with chives or sliced green onions. Great warm or at room temperature.

Make Ahead Prepare tarts, but don't bake. Freeze on baking sheets just until firm, then layer between sheets of waxed paper and place in a sealed container. Freeze up to 1 month. Bake from frozen, following instructions above.

Makes 36 puffs