GORGONZOLA, FIG AND WALNUT TARTLETS

By ngaldi

Ingredients

• 1 Pillsbury refrigerated pie crust (softened as directed)
• 6 dried figs or pitted dates
• 1 tbls. Dark Brown Sugar
• 1/8 tsp. Cinnamon
• 1/4 c. chopped walnuts
• 1/2 c. crumbled Gorgonzola cheese
• Honey

Preparation

Step 1

1. Heat oven to 425 degrees. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom of each of 24 ungreased mini muffin cups.

2. In small bowl, mix dates, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 tsp. date mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 tsp. cheese.

3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.