Gorgonzola, Fig And Walnut Tartlets

• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
• 6 dried figs (1/3 cup) or 6 pitted dates, coarsely chopped (1/3 cup)
• 1 tablespoon packed dark brown sugar
• 1/8 - 1/4 teaspoon ground cinnamon
• 1/4 cup fisher chef's naturals chopped walnuts
• 1/2 cup crumbled gorgonzola (2 oz)
• 1 tablespoon honey

1. Heat oven to 425u0b0F 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.

crust, dates, brown sugar, ground cinnamon, fisher chefs naturals, crumbled gorgonzola, honey

Taken from www.food.com/recipe/gorgonzola-fig-and-walnut-tartlets-421527 (may not work)