Tomato Basil Tarts with Goat Cheese

Ingredients

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
3 tablespoons chopped fresh basil leaves OR 1 tablespoon dried basil leaves, crushed
1 tablespoon olive oil
1 cup crumbled goat cheese (about 4 ounces)
1/2 cup Prego® Traditional Italian Sauce

Directions

Heat the oven to 400°F. Lightly grease 2 baking sheets.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Pinch the outer edge of each square to form a rim. Place the pastry squares onto a baking sheet and prick the centers with a fork. Repeat with the remaining pastry sheet.

Stir the basil, olive oil and goat cheese in a small bowl.

Spread about 1 teaspoon sauce on each pastry square. Top eachwith about 2 teaspoons cheese mixture.

Bake for 15 minutes or until the pastries are golden brown and the cheese is melted.