Blueberry Walnut And Brie Tartlets Recipes

BLUEBERRY, WALNUT AND BRIE TARTLETS

Blueberry, Walnut and Brie Tartlets image

Another Bunco Group hit! I adapted this recipe from one of the cookbooks that you purchase in the grocery store while checking out. These are easy and simple to make with store bought miniature phyllo tartlets. In a pinch, you can make your own phyllo cups using phyllo sheets and a mini muffin pan.

Provided by franlebeausayre

Categories < 30 Mins

Time 28m

Yield 24 tartlets, 24 serving(s)

Number Of Ingredients 5

Ingredients

24 frozen miniature phyllo tart shells
1/4 cup blueberries or 1/4 cup blackberry preserves
1/3 cup coarsely chopped walnuts, toasted
1 (8 ounce) package brie cheese, rind removed cut into 24 chunks
fresh blueberries (to garnish)

Steps:

Preheat oven to 350*.
Bake coarsely chopped walnuts in an ungreased shallow pan for 6 to 10 minutes, stirring occasionally, until golden brown.
Grease or spray 2 mini muffin pans and place the phyllo cups inside.
Spoon 1/2 teaspoon of preserves into the tartlets.
Top with rounded 1/2 teaspoon nuts and cheese.
Bake 8 - 10 min or until heated through.
Cool in pan on cooling racks for 5 minutes; remove from pan.
Garnish with fresh blueberries.

CRANBERRY-BRIE TARTLETS

Cranberry-Brie Tartlets image

My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 4

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces Brie cheese, rind removed
1 cup whole-berry cranberry sauce
1/2 cup chopped pecans

Steps:

Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

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