Go Back Email Link
–+ servings
Mini phyllo pastry cups filled with a baked mixture, possibly cheese and nuts, are arranged on a wooden board with a drizzle of sauce and a glass container in the blurred background.
Print Recipe
No ratings yet

Mini Fig and Blue Cheese Tarts

Packaged mini phyllo shells make this appetizer quick and easy!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Blue Cheese, Fig, Phyllo
Servings: 30 mini tarts
Author: Nicole

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

Tarts can be made several hours in advance and refrigerated. Bake just before serving.

Nutrition

Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 45mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 60IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 0.2mg
QR Code linking back to recipe