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Brie-and-Fig Mini Tarts

Brie-and-Fig Mini Tarts

Southern Living SEPTEMBER 2009

  • Yield: Makes 15 tarts
  • Prep time: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.

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Brie-and-Fig Mini Tarts recipe

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