RASPBERRY-BRIE TARTS
Shhh, no one has to know how easy these are to make--just fill ready-made phyllo shells with cheese and a dab of fruit spread, bake, and serve.
Provided by By Betty Crocker Kitchens
Categories Dessert
Yield 30
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Place pastry shells on ungreased large cookie sheet. Cut cheese into 1/2-inch cubes. Place 3 cheese cubes into each phyllo shell. Bake at 350°F. for 10 to 12 minutes or until cheese is melted and bubbly.
- Remove partially baked shells from oven. Spoon 1/4 teaspoon spreadable fruit over cheese in each shell.
- Return to oven; bake an additional 2 to 3 minutes or until spreadable fruit is melted. Serve warm.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 60 mg, Sugar 1 g
WARM BRIE AND PEAR TARTLETS
These make a simple, delicious, and elegant appetizer. They impress every time!
Provided by Firebal
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
- Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
- Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.
Nutrition Facts : Calories 47.5 calories, Carbohydrate 5 g, Cholesterol 4.7 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 39.8 mg, Sugar 2.1 g
CRANBERRY-BRIE TARTLETS
My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
MINI BRIE TARTS
My friend Paulette gave me this gem for my Family Recipe Book;they always a hit. These tarts will be the talk of the party. And the best part; so easy!
Provided by Sageca
Categories Cheese
Time 25m
Yield 12 tarts
Number Of Ingredients 3
Steps:
- Bake shells according to package directions. Let cool.
- Divide cheese in 12 pieces of equal size. Place in cooked shells.
- Bake in a 350°F oven for 15 minutes until cheese is melted.
- Top each tart with 1 Tsp of red pepper jelly.
- Serve and enjoy!
- Tip:.
- You might prefer to remove the rind off the cheese.
- Shells can be baked and stored in the freezer for up to 1 week.
- Cranberry sauce is a good substitute for red pepper jelly.
- Ready to serve miniature croustades found at the Supermarket are ideal containers for these tarts and a wide range of other fillings. No baking required before filling.
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- Microwave the pie dough (do not unroll first) on 30% power for 10 - 15 seconds or until the dough can be easily unrolled without cracking.
- Unroll the dough on a clean work surface. With a rolling pin, roll the pie dough out to 1/8 inch thickness. Trim the edges of the dough to form a square shape. Then, cut the dough into squares, roughly 2 x 2 inches in diameter. You will need a total of 24 squares. (See notes 1 - 2.)
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