Brie and Candied Tomato Tartlets

Photo by Heather S.

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

24

appetizers

PREP TIME

45

minutes

TOTAL TIME

45

minutes

SERVINGS

24

servings

Ingredients

  • 48

    small grape tomatoes (from 12-oz package)

  • 1

    tablespoon Crisco® Pure Olive Oil

  • 3

    tablespoons sugar

  • 3

    tablespoons red wine vinegar

  • 1/8

    teaspoon salt

  • 1

    tablespoon LAND O LAKES® Unsalted or Salted Butter, softened

  • 1

    box Pillsbury® refrigerated pie crusts, softened as directed on box

  • 1

    LAND O LAKES® Egg

  • 1

    tablespoon water

  • 3

    oz Brie cheese, rind removed, cut into 24 cubes

  • 1/2

    cup shaved Parmigiano-Reggiano cheese (2 oz)

  • 1 1/2

    teaspoons McCormick® Basil Leaves

Directions

In 2-quart saucepan, cook tomatoes in olive oil over medium-high heat 2 minutes. Stir in sugar and red wine vinegar; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally (being careful not to break up tomatoes), or until thoroughly heated. Stir in salt; remove from heat. Heat oven to 425°F. Grease bottoms of 24 regular-size muffin cups with butter. Unroll pie crusts. Using 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust, rerolling dough if necessary. Press 1 round in bottom and halfway up side of each cup. In small bowl, beat egg and water until well blended; brush on crusts. Place 1 cube Brie cheese in each cup. With slotted spoon, place 2 tomatoes into each cup (reserve candied-tomato sauce). Top cups with half of the Parmigiano-Reggiano cheese; sprinkle with basil. Bake 9 to 12 minutes or until crust is golden brown. Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: