Mini Fig and Blue Cheese Tarts
Bibb Lettuce Salad with Bacon and Croutons
Caramel Pudding
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.
Other bite-sized appetizers that you might enjoy...
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
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
0 comments:
Post a Comment
Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!