Tangy-Sweet Mini Tarts with Roquefort, Black Pepper, and Pear
There's something so unassumingly elegant about this appetizer-- it's a really good option for an event like a baby shower or a wedding event. The roquefort's pungentness is really softened by the touch of pear, and the whole dish is given a surprising bite with the black pepper.
This can be made on the spot, or easily used as a make ahead appetizer recipe. Simply assemble up until step 2, cover loosely with foil, and refrigerate up to 4 hours. Then bake as directed. Easy peasy! And delicious, too.
1/2 cup roquefort cheese, crumbled
2 small pears, ripe, peeled, cored and diced
2 Tbsp heavy cream
1 tsp light brown sugar
1 pkg mini phyllo tart shells
Instructions: 1. Bake tart shells according to package and set aside.
2. In a medium bowl, combine cheese, pears, cream, brown sugar and pepper. Mix well.
3. Divide mixture evenly among the cooled tart shells and bake in preheated 350 degree oven for 13 to 16 minutes.
4. Serve warm.
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