Photo Credit: Reed Davis
Makes about 40 tarts
Borsea: 1 garlic clove, peeled 3 medium scallions, cut into 1" pieces, including green ends 1 8-ounce bar cream cheese, at room temperature, cut into 4 pieces 1 4-ounce block feta, at room temperature, cut into 4 pieces 4 ounces goat cheese, at room temperature 3 tablespoons sour cream 2 teaspoons dill, preferably fresh 1 teaspoon oregano, preferably fresh 1 tablespoon lemon zest ½ teaspoon sugar ½ teaspoon Tabasco sauce salt and pepper
In food processor, pulse garlic and scallions until finely minced, about 1 minute. Add all remaining ingredients and continue to blend until mixture is smooth.
Caramelized Leeks: 2 medium leeks, thinly sliced extra-virgin olive oil 1 tablespoon butter 1 tablespoon sugar salt and pepper
Sauté leeks in olive oil over medium heat until they begin to soften. Add remaining ingredients, and cook until leeks begin to brown slightly. Remove leeks from heat and cool.
To Serve: 40 store-bought mini pastry shells 1 box teardrop tomatoes, sliced in half lengthwise chopped chives
Place small portion Boursea in each pastry shell. Top with leeks and one tomato half. Garnish with chives. Serve at room temperature.