This post contains affiliate links. Please see our disclosure policy.
Sunday Dinner
Mini Fig and Blue Cheese Tarts
Roast Chicken
Buttermilk Mashed Potatoes
Bibb Lettuce Salad with Bacon and Croutons
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
With the food train still rolling through the end of the holiday season, I thought I would post a recipe for the appetizer table. These mini tarts pack a ton of flavor and are just the right size for someone whose other hand is occupied with a beverage at, say, a New Years party. Savory blue cheese, sweet fig preserves and a nutty crunch all nestled in a flaky tart with a balsamic reduction drizzle is a winning combination of flavor and texture. They pair nicely with a variety of wines and are substantial enough to provide a proper prelude to a main dish.
Mini Fig and Blue Cheese Tarts
Ingredients
- 1 cup balsamic vinegar
- 2 (1.9 ounce) packages of frozen mini phyllo shells
- ½ cup fig preserves
- ½ cup toasted walnuts
- 3 ounces cream cheese, softened
- 3 ounces blue cheese, crumbled and softened
- 1 tablespoon minced shallot
- ½ teaspoon freshly squeezed lemon juice
- Pinch of Kosher salt
Instructions
- In a small saucepan, bring vinegar to a boil over medium-high heat. Reduce the heat and simmer until the liquid is reduced to ⅓ cup, about 8-10 minutes. Set aside and cool for 10 minutes.
- Preheat oven to 400ºF. Place phyllo shells on a large rimmed baking sheet.
- In a medium bowl, combine preserves, walnuts, cream cheese, blue cheese, shallot, lemon juice and salt, mashing with the tines of a fork. Evenly spoon mixture into the phyllo shells. Bake for 10 minutes. Transfer tarts to a serving platter and drizzle with the vinegar reduction. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
