Mini Fig and Blue Cheese Tarts

makes 30 tarts

1 cup balsamic vinegar

2 (1.9-ounce) packages of frozen mini phyllo shells

1/2 cup fig preserves

1/2 cup toasted walnuts

3-ounces cream cheese, softened

3 ounces blue cheese, crumbled and softened

1 Tablespoon minced shallot

1/2 teaspoon freshly squeezed lemon juice

Pinch of kosher salt

In a small saucepan, bring vinegar to a boil over medium-high heat. Reduce the heat and simmer until the liquid is reduced to 1/3 cup, about 8-10 minutes.  Set aside and cool for 10 minutes.

Preheat oven to 400º F.  Place phyllo shells on a large rimmed baking sheet.

In a medium bowl, combine preserves, walnuts, cream cheese, blue cheese, shallot, lemon juice and salt, mashing with the tines of a fork.  Evenly spoon mixture into the phyllo shells.  Bake for 10 minutes.  Transfer tarts to a serving platter and drizzle with the vinegar reduction.  Enjoy!

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