Take another cue from the French by using Brie as the filling in these tartlets. Grapes make an excellent topper, adding color and an elegant touch to the hors d’oeuvre. Guests will love the creative use of this fruit, as well as the added vitamins and minerals.
- 1/4 cup chopped walnuts
- 1/2 (15-oz.) package refrigerated piecrusts
- 1/2 (8-oz.) Brie round, rind removed
- 3/4 cup seedless red grapes, chopped
- 1 green onion, minced
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon freshly ground pepper
- Garnish: fresh rosemary sprigs
- Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.
- Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
- Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
- Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
- Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
- Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.