Lionheart Wines
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Rosemary’s Tartlets

Makes 48 tartles

 

Ingredients:

  • 1 cup seedless red grapes, cut in half
  • ¼ teaspoon kosher salt
  • 2 tablespoons finely chopped green onion, green part only
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons walnut oil
  • ¼ teaspoon chopped fresh rosemary
  • ¼ teaspoon minced garlic
  • 1/8 teaspoon pepper
  • 48 1 ½” round savory pastry shells
  • ½ cup walnuts, toasted and chopped
  • 8 ounces Brie, rind removed


Directions:

  • Preheat the oven to 300 degree F.
  • Put the grapes and kosher salt into a food processor and pulse until the grapes are coarsely chopped.  Transfer to a strainer; let sit for at least 10 minutes.  Mix the green onion, vinegar, oil, rosemary, garlic, and pepper together in a small bowl.  Add the grapes and mix well.
  • To Assemble: Arrange the shells on a baking sheet and fill each with ½ teaspoon walnuts, ½ teaspoon Brie, and ½ teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid).  Bake until the cheese begins to melt, about 5 minutes; do not over bake. 
  • Serve immediately.

Note: The secret to success with this recipe is to seek out a high-quality Brie.  We prefer imported French Brie to domestic varieties.  When you purchase Brie, it should have a soft consistency without being runny. Once a wheel of Brie is cut, it will not ripen further, so if you purchase an under-ripe portion, it will stay that way.

Cocktail Food, 50 finger foods with attitude
Pg.
 119
 

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