Gorgonzola, Fig and Walnut Tartlets

By Bujvary

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 6 dried figs or pitted dates, coarsely chopped (1/3 cup)
• 1 tablespoon packed dark brown sugar
• 1/8 to 1/4 teaspoon ground cinnamon
• 1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
• 1/2 cup crumbled Gorgonzola cheese (2 oz)
• 1 tablespoon honey

Preparation

Step 1

1. Heat oven to 425°F. 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 and up side of each of 24 ungreased mini muffin cups.
2. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon 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.