Brie-and-Fig Mini Tarts

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Bake: 6 Minutes

Ingredients

1/2 (8-oz.) Brie round, rind removed
1 (1.9-oz.) package frozen mini-phyllo pastry shells
2 tablespoons fig preserves
1 tablespoon minced candied ginger
Freshly ground pepper to taste

Preparation

1. Preheat oven to 375°. Cut Brie into 15 pieces. Place 1 piece into each phyllo shell, and top each with a rounded 1/4 teaspoonful fig preserves. Place on a baking sheet, and bake 6 minutes. Sprinkle with candied ginger and pepper to taste.

Goat Cheese-and-Olive Mini Tarts: Preheat oven to 375°. Place 1 tsp. softened goat cheese into each of 15 frozen mini-phyllo pastry shells. Top each with 1/2 tsp. olive tapenade. Place on a baking sheet, and bake 6 minutes. Sprinkle with 1 tsp. fresh thyme leaves and freshly ground pepper to taste.

Cheddar-Chutney Mini Tarts: Preheat oven to 375°. Stir together 2 oz. softened cream cheese and 1/2 cup (2 oz.) shredded extra-sharp Cheddar cheese. Divide cream cheese mixture among 15 frozen mini-phyllo pastry shells; top each with 1/2 tsp. mango chutney. Place on a baking sheet, and bake 6 minutes.

Monte Cristo Mini-Tarts: Preheat oven to 375°. Divide 2 oz. shaved ham among 15 frozen mini-phyllo pastry shells. Sprinkle with 1/2 cup (2 oz.) shredded Swiss cheese, and top each with 1/4 tsp. strawberry jam. Place on a baking sheet, and bake 6 minutes.

September 2009