Preheat oven to 350°. Arrange Flaky Tartlet Shells on a baking sheet. Cut Gorgonzola cheese into 24 very small pieces. Spoon 1/4 rounded teaspoonful peach fruit spread into each shell; top with cheese. Sprinkle evenly with chopped roasted salted almonds. Bake tartlets at 350° for 5 to 6 minutes or until cheese is melted.
Note: For testing purposes only, we used Smucker's Simply Fruit Peach Spreadable Fruit.
Ginger-Brie Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting ginger preserves for peach fruit spread and 3 oz. Brie, rind removed, for Gorgonzola cheese.
Pear-Havarti Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting pear preserves for peach fruit spread and 2 oz. Havarti cheese for Gorgonzola cheese.
Spicy-Sweet Goat Cheese Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting red pepper jelly for peach fruit spread and 2 oz. goat cheese for Gorgonzola cheese.
Awesome! Very easy to make the shells. (Don't forget to prick the dough with a fork before baking or the shells will come out funny, had to toss that batch). I filled with cranberry preserves, brie, and almonds. All wonderful reviews - they went fast! Definitely will be making again.
These were a hit! And pretty easy to make too. I couldn't find tartlet shells so I used puff pastry cut into 2" squares. I used apricot spread instead of peach, and crushed walnuts instead of almonds. I made a 2nd batch with strawberry preserves, brie chunks and sliced almonds...sort of a deconstructed baked brie! If you use puff pastry you'll need to cook the squares for 5 minutes before adding the toppings since the pastry takes longer to bake. Add toppings and bake for 5-6 min as instructed.
Using salted almonds made this a little too salty for my taste, and gorgonzola made for too-strong flavor. Will use Brie next time. The link recipe for tartlets made with refrigerated pie crust was kind of bland.