Pear and Blue Cheese Tartlets |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 12 |
|
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. Ingredients:
30 frozen miniature phyllo cups |
1 tablespoon butter |
2 pears, peeled and chopped |
2 teaspoons sugar |
5 ounces saga blue cheese or 5 ounces another creamy blue cheese, trimmed of rind and cut into 30 small cubes |
Directions:
1. Preheat oven to 350.
2. Place the frozen phyllo shells on a rimmed baking sheet.
3. Melt the butter in a small skillet over medium-high heat.
4. Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
5. Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
6. Remove skillet from heat.
7. Place 1 teaspoon of the pears and their juice in each phyllo shell.
8. Top with a cube of blue cheese.
9. Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
10. (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
11. These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.
|
|