Miniature Tartlets with Walnuts, Brie and Grape Salsa

• 1 cup seedless red grapes, halved
• 1/4 tsp. coarse (kosher) salt
• 2 Tbs. finely chopped scallion (green part only)
• 1 Tbs. balsamic vinegar
• 2 tsp. walnut oil
• 1/4 tsp. chopped fresh rosemary
• 1/4 tsp. minced garlic
• 18 tsp. freshly ground pepper
• 48 miniature savory pastry shells (1 1/2-inch diameter)
• 1/2 cup walnuts, finely chopped and toasted
• 8 oz. Brie, rind removed

1. Preheat oven to 300F.
2. In food pro-cessor, combine grapes and salt and pulse until grapes are coarsely chopped.
3. Transfer to fine-mesh sieve and let stand at least 10 minutes to drain.
4. Meanwhile, in small bowl, mix to-gether scallion, vinegar, oil, rosemary, garlic and pepper.
5. Add chopped grapes and mix well.
6. To assemble, place pastry shells on baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie and 1/2 teaspoon grape salsa (use fork to add salsa to avoid getting too much liquid).
7. Bake just until Brie begins to melt, about 5 minutes.
8. Do not overbake.
9. Serve immediately.
10. Do ahead: The grape salsa can be made up to 1 day ahead and refrigerated, but do not add walnut oil until ready to assemble.
11. The tarts can be partially as-sembled with the walnuts and Brie up to 6 hours in advance.
12. Add salsa up to 30 minutes ahead.
13. Bake as directed.

red grapes, coarse, scallion, balsamic vinegar, walnut oil, fresh rosemary, garlic, freshly ground pepper, pastry shells, walnuts

Taken from www.vegetariantimes.com/recipe/miniature-tartlets-with-walnuts-brie-and-grape-salsa/ (may not work)