Sunday Dinner

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Mini Fig and Blue Cheese Tarts

Bibb Lettuce Salad with Bacon and Croutons

Caramel Pudding

With the food train still rolling through the end of the holiday season, I thought I would post a recipe for the appetizer table.  These mini tarts pack a ton of flavor and are just the right size for someone whose other hand is occupied with a beverage at, say, a New Years party.  Savory blue cheese, sweet fig preserves and a nutty crunch all nestled in a flaky tart with a balsamic reduction drizzle is a winning combination of flavor and texture.  They pair nicely with a variety of wines and are substantial enough to provide a proper prelude to a main dish.  

Mini Fig and Blue Cheese Tarts
makes 30 tarts

1 cup balsamic vinegar
2 (1.9-ounce) packages of frozen mini phyllo shells
1/2 cup fig preserves
1/2 cup toasted walnuts
3 ounces cream cheese, softened
3 ounces blue cheese, crumbled and softened
1 Tablespoon minced shallot
1/2 teaspoon freshly squeezed lemon juice
Pinch of kosher salt

In a small saucepan, bring vinegar to a boil over medium-high heat. Reduce the heat and simmer until the liquid is reduced to 1/3 cup, about 8-10 minutes.  Set aside and cool for 10 minutes.

Preheat oven to 400ยบ F.  Place phyllo shells on a large rimmed baking sheet.

In a medium bowl, combine preserves, walnuts, cream cheese, blue cheese, shallot, lemon juice and salt, mashing with the tines of a fork.  Evenly spoon mixture into the phyllo shells.  Bake for 10 minutes.  Transfer tarts to a serving platter and drizzle with the vinegar reduction.  Enjoy!

Source: Adapted from Holiday Entertaining 2013


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