Rosemary’s Tartlets

• 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.