Chicken, Pear & Gorgonzola Tarts |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
|
I've been experimenting with candied bacon and tried incorporating it into some of my favorite recipes.Richard Boulanger, Williston, Vermont Ingredients:
8 bacon strips |
1-1/2 teaspoons brown sugar |
1/4 teaspoon ground cinnamon |
3/4 cup finely chopped cooked chicken breast |
1/3 cup pear nectar |
1/4 cup finely chopped dried pears |
3 tablespoons apricot preserves |
2 teaspoons butter |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 packages (1.9 ounces each) frozen miniature phyllo tart shells |
1/3 cup crumbled gorgonzola cheese |
Directions:
1. Place bacon in a 15-in. x 10-in. x 1-in. baking pan; broil 4 in. from the heat for 4-6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble.
2. In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese.
3. Bake at 350° for 5-7 minutes or until heated through. Serve warm. Yield: 2-1/2 dozen.
|
|