Bite-size Blueberry Walnut and Brie Tarts

Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: 18 minutes

Everybody needs to have a handful of hors d ouevres recipes that they can pull together quickly and easily. These Bite-size Brie Tarts start with tiny Siljans Croustades Crispy Shells that are thin and crisp — and belong in your cupboard! (You can find them at The Party Source) Place a dollop of preserves in each cup and top with chopped toasted walnuts and a small slice of brie. Bake it just until the cheese has melted then top it with a fresh blueberry and a touch of fresh sage. I love these and I think you will, too. Change up the preserves, the nuts, the cheese, the fruit…..the possibilities are absolutely endless.

Directions

Heat oven to 350°F

Place a scant 1/2 teaspoon of preserves in each pastry cup. Top each with a scant 1/2 teaspoon walnuts. Top each with a piece of cheese. Bake 6-8 minutes or until cheese is melted and preserves are bubbling. Garnish each with a blueberry and a sage leaf.


Yield: 24 pieces

What's Needed:

 

24 mini appetizer tart shells (purchased)
¼ cup blueberry preserves
1/3 cup toasted walnuts, coarsely chopped
1 8-ounce wheel of brie, rind removed, cut into 24 pieces
Garnish: 24 fresh blueberries, 24 small fresh sage leaves

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Hungry Girl's Magical Low-Calorie Margarita

Hungry Girl's De-Pudged Pigs in a Blanket
Bite-size Blueberry Walnut and Brie Tarts
Wild Mushroom and Goat Cheese Toasts

Potted Cheese
Fruit Flower Kabobs
Gumby Slumber Cocktail

Beef and Guinness Stew with Potato Herb Dumplings
Bite-size Crab Cakes
The Vixen

White Peach Sangria
Magic Wands
Beef Tenderloin with Horseradish Cream Sauce

Fruit Tart with Gingersnap Cookie Crust
Southern Shrimp Salad
Holiday Sliders

The Apple Cocktail
Seared Peppered Tuna with Pickled Cucumber
Caramel Apples

Macadamia Chicken with Mango Butter Sauce
Beer-Batter Shrimp
Baked Stuffed Brie

Sirloin Empanadas
Spinach Con Queso Dip
Red Pepper Cheddar Dip

Antipasto Toss
April Shower Violette Cocktail
Easter wine pairings

Chocolate-dipped Marshmallows
Gorgonzola, Lacquered Bacon and Hendrick's Gin
Roasted Corned Beef and Cabbage

Homemade Irish Cream
Guinness Float
Mini Ruebens in Rye Cups

Chinese New Year Tradition: Dumplings and Whole Chicken
Hurricane
Thai Chicken Salad in baked Wonton Cups

Makers Mark Hot Crab Dip
Kentucky Margarita
Jim Beam Tipsy Barbecue Sauce

Steak and Goat Cheese Pinwheels
Maggy's Oreo Truffle Footballs
Cayenne Cheddar Cocktail Crackers

Veggies and Dip in Shot Glasses
Goat Cheese and Oven-dried Cherry Tomato Crostini
Lemon Drop

Banderillas
Warm Rosemary Olives
Loaded Mini Baked Potato Skins

Homemade Peppermint Schnapps
Homemade Kahlua
Halloween Cupcakes

Blue Cheese-stuffed Dates
Linda Smith's Gazpacho
Bourbon Slush

Crunchy Sesame Chicken Wings
Smoked Salmon Puff Pastry Pizza with Capers & Dill
Ghoulish Pasta

Buffalo Chicken on a Stick
Mini Potato Cups with Caviar
Crab Rangoon with Sambal-Sesame Dipping Sauce

Sausage Rolls
Lemon Cups
Asian Chicken Salad on Endive Spears

Mango Mai Tai
Watermelon Sorbet
Rita Heikenfeld's Apple, Herb and Edible Flower Jelly
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