Tiny Brie-Prosciutto and Chutney Tart Bites by Mari

tiny brie tartCrispy, Creamy, Salty, Sweet.

I devised this little warm appetizer mirroring a favorite pizza topping ~ Substituting creamy Ile De France Brie for the Roquefort.You can use premade phyllo mini shells, or make you own ~ (I use premade from the freezer section, and crisp them in a 350*(F) oven.)
Place a 1/2-inch cube of Brie or Camembert cheese in each cup. Return to the oven for a few moments, allowing the cheese to melt. While cheese is in oven, form thin slices of prosciutto into rose shapes, set aside.
Remove tarts from oven, add 1/4 to 1/2 teaspoon if your favorite fruit chutney, fig jam/spread or apricot jam on top of the melted cheese.Arrange one prosciutto rose on each tart, garnish with a small sprig of fresh thyme. Serve warm. 154.02 Points

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