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
How to Make It
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.
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.
Wow!! Superb! We entertain quite a bit and it's usually with appetizers, so I'm always looking for unique and tasty recipes. Elegant presentation. I would make the grape relish ahead of time and keep in frig. I think the balsamic needed to infuse more with the grapes to heighten the flavors. Used a Pampered Chef mini tart shaper tool to press the cut out piecrusts into the muffin cups. These go very fast and it's easy to double the recipe. Great pairing with wine.
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