BLUE CHEESE APPETIZER TART
Steps:
- Heat oven to 375°F.
- Place flour in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in water with fork until flour is just moistened. Shape into a ball. Roll out pastry on lightly floured surface into 12-inch circle.
- Place into 9- or 10-inch tart pan with removable bottom or pie pan; press firmly on bottom and up sides of pan. Cut away excess pastry; prick all over with fork. Bake 17-22 minutes or until very lightly browned.
- Combine cream cheese and blue cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Spread into baked pastry. Sprinkle with roasted red pepper, pine nuts and parsley.
- Bake 20-25 minutes or until filling is set. Let stand 20 minutes before serving. Cut into wedges. Cover; store refrigerated.
Nutrition Facts : Calories 180 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Sugar grams, Protein 4 grams
PEAR AND BLUE CHEESE TARTLETS
This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.
Provided by mary winecoff
Categories Cheese
Time 18m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Place the frozen phyllo shells on a rimmed baking sheet.
- Melt the butter in a small skillet over medium-high heat.
- Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
- Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
- Remove skillet from heat.
- Place 1 teaspoon of the pears and their juice in each phyllo shell.
- Top with a cube of blue cheese.
- Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
- (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
- These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.
APPLE-NUT BLUE CHEESE TARTLETS
These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor. The phyllo shells and filling can be made in advance-just fill the cups and warm them in the oven before serving. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15 appetizers.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small nonstick skillet, melt butter over medium-high heat. Add apple and onion; cook and stir 3-5 minutes or until tender. Remove from the heat; stir in blue cheese, 3 tablespoons walnuts and salt. Spoon a rounded tablespoonful into each tart shell. , Place on an ungreased baking sheet. Bake for 5 minutes. Sprinkle with remaining walnuts; bake until lightly browned, 2-3 minutes longer., Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 200mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BLUE CHEESE AND PEAR TARTLETS
Tasty, hot appetizers that take little time to prepare but will impress your guests!
Provided by BOLLIVEB
Categories Appetizers and Snacks Pastries
Time 35m
Yield 15
Number Of Ingredients 5
Steps:
- Pre-bake phyllo shells according to package directions. Set aside to cool.
- Mix together blue cheese, pear, and cream. Season to taste with pepper. Spoon mixture into cooled shells.
- Bake at 350 degrees F (175 degrees C) for 15 minutes. Serve warm.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 4.5 g, Cholesterol 7 mg, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 116.3 mg, Sugar 1.1 g
APPETIZER CHEESE TART
This recipe was a winner in the Pillsbury Bake Off in 1998. I have cut the amount of mayonnaise in half. You can also add whatever toppings you might like.
Provided by Junebug
Categories Lunch/Snacks
Time 40m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees.
- Remove one crust from pouch and place on ungreased cookie sheet, pressing out fold lines.
- Mix all ingredients well, except for the cilantro.
- Spread on crust to within about an inch of the edge.
- Fold the edges over and flute.
- Bake 25 to 40 minutes until the crust is golden brown.
- Sprinkle with the cilantro and let stand 10 minutes before serving.
PEAR AND BLUE CHEESE TART
Enjoy this delicious pear tart dessert made using Original Bisquick® mix and sprinkled with cheese and walnuts that can be served warm or cold.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. Spray 9-inch tart pan with removable bottom with cooking spray.
- In medium bowl, stir Bisquick mix and hot water until soft dough forms. Press dough in bottom and up side of tart pan, using fingers coated with Bisquick mix. Bake 10 minutes.
- Meanwhile, in 8-inch skillet, melt butter over medium heat. Add shallots; cook 2 to 4 minutes, stirring occasionally, until tender; remove from heat.
- Arrange pear slices on crust. Spread butter mixture over pears. Bake 20 minutes.
- Sprinkle walnuts over pears. Bake about 10 minutes longer or until tart is golden brown.
- Remove from oven; sprinkle with cheese. Cool 10 minutes on cooling rack. Sprinkle with parsley. Serve warm or at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 1/2 g
BLUE CHEESE AND CARAMELIZED-ONION SQUARES
Categories Cheese Onion Bake Cocktail Party Blue Cheese Rosemary Fall Bon Appétit
Yield Makes 42 squares
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 425°F. Mix flour, baking powder, and salt in medium bowl to blend. Make well in center of dry ingredients. Whisk milk, olive oil, and melted butter in liquid measuring cup to blend. Slowly pour milk mixture into well in dry ingredients, stirring until just blended and smooth. Roll out dough on lightly floured surface to 10x13-inch rectangle. Transfer dough to rimmed baking sheet. Re-form dough into 10x13-inch rectangle (dough will shrink when moved). Pierce dough all over with fork. Let dough rest while preparing topping.
- For topping:
- Melt butter with oil in large skillet over high heat. Add onions. Cook until onions are soft and beginning to brown, stirring frequently, about 10 minutes. Add rosemary, sugar, and salt. Season onions to taste with pepper. Reduce heat to medium. Continue to cook until onions are soft and dark brown, stirring frequently, about 20 minutes; cool.
- Spread onion mixture evenly over dough. Sprinkle with cheese. Bake until crust is golden and cheese is bubbling, about 20 minutes. Let cool. Cut into squares and serve.
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