Goat Cheese & Peach Wild Rice Shells

INGREDIENTS:
1 package mini Fillo shells
1 garlic clove, minced
1 tbsp butter
1 cup wild rice, cooked
¼ cup goat cheese
¼ cup walnuts, chopped
1 tbsp rosemary, minced; and leaves for garnish
Salt and pepper to taste
¼ cup peach preserves

PREPARATION:
Preheat oven to 350°. Place shells on baking sheet for 3-5 minutes then cool. Sauté garlic in butter until soft. Combine with rice, cheese, rosemary, walnuts, and mix well.  Season with salt and pepper.  Fill shells with 1 tbsp of rice mixture. Top with peach preserves and garnish with a rosemary leaf.