Brie And Grape Salsa Tartlets Recipes

WALNUT AND BRIE TARTLETS WITH GRAPE SALSA

Steps:

• Preheat the oven to 300 degrees. Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for a least 10 minutes. Mix the green onion, vinegar, oil, rosemary, garlic and pepper together in a small bowl. Add the grapes and mix well. ASSEMBLY: Arrange the shells on a baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie, and 1/2 teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid). Bake until cheese begins to melt, about 5 minutes; do not overbake.

GRILLED BRIE WITH GRAPES AND PISTACHIOS

Steps:

• Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
• Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
• Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
• Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.

BRIE TARTLETS WITH CARAMELIZED BALSAMIC ONION MARMALADE

Steps:

• In a large skillet, saute onions in butter until softened. Add brown sugar, vinegar and garlic. Reduce heat to medium-low; cook, stirring occasionally, for 35-40 minutes or until deep golden brown. Stir in salt and pepper., Place tart shells on an ungreased baking sheet. Place one piece of cheese in each; top with onion mixture., Bake at 350° for 8-10 minutes or until lightly browned. Sprinkle with almonds if desired. Serve warm.

CRANBERRY-BRIE TARTLETS

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.

WARM BRIE AND PEAR TARTLETS

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.

BRIE AND GRAPE SALSA TARTLETS

Steps:

• Preheat oven to 350. Place the grapes and salt in to a food processor and pulse until grapes are coarsely chopped. Transfer to a strainer and let sit for about 5 to 10 minutes. In a bowl, mix the green onions, balsamic vinegar, olive oil, garlic pepper and strained grapes together. Let sit to marry the flavors together for at least 15 minutes. To assemble, lay the 30 shells out onto a cookie sheet and place about ½ t. of brie in each cup and then about a half to full teaspoon of the grape salsa. Bake for about 5 minutes, until the cheese melts. Serve immediately.