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!
Printed from thegalleygourmet.net