Wednesday, December 11, 2013

Blueberry Walnut Brie Tartlets

These little tartlets are perfect finger-food for the holidays! The berry-brie combo seems fancy, but they're actually quite simple to put together.


Recipe adapted from here.

1 can refrigerated crescent rolls (reduced fat is fine)
1/4 cup blueberry preserves
1/3 cup chopped walnuts
8oz Brie cheese, rind removed, cut into 24 pieces
fresh blueberries
fresh mint leaves (optional)

1. Unroll the crescent roll dough and separate it into 4 rectangles (pinch together the perforations to seal). Cut each rectangle into 6 squares (two rows of three).
2. Lightly grease a mini muffin man. Press the 24 dough squares into the muffin cups (they won't totally cover the whole cup - don't worry!).
3. Spoon preserves into the bottom of each cup (on top of the dough). Top with a sprinkle of walnuts and a piece of Brie.
4. Bake at 350 for 16-19 minutes, or until edges of the dough are starting to brown. Cool in the pan for a few minutes before removing.
5. Garnish with fresh blueberries and mint leaves if desired.

(this was before the mint leaves got added, but you get the idea!)


1 comment:

  1. These look amazing and not to mention so fancy!