I really blew this one. I read the other reviews that stated the grape relish should have more time to marinate prior to using. I followed the recipe exactly, except I made the grape relish a few hours ahead. I was very excited to try these for a party but they were a disaster. All you could taste was the vinegar in the relish. You couldn't taste the Brie at all. Very disappointing! Regardless of the relish disaster, this recipe is A LOT of work. You have to roll the dough, cut out the small rounds, press them into a muffin tin and bake. You also have to peel and chop the Brie and then chop all the ingredients for the relish. I feel like I worked on these for several hours but the result was definitely not worth the effort.
Brie Tartlets With Grape Relish
Ralph Anderson; Mindi Shapiro Levine
More From Southern Living
Bake: 23 Minutes
Cool: 15 Minutes
- 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
- 1. 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°.
- 2. 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.
- 3. 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°.
- 4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
- 5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
- 6. 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.
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