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
- Preheat oven to 300F.
- In food pro-cessor, combine grapes and salt and pulse until grapes are coarsely chopped.
- Transfer to fine-mesh sieve and let stand at least 10 minutes to drain.
- Meanwhile, in small bowl, mix to-gether scallion, vinegar, oil, rosemary, garlic and pepper.
- Add chopped grapes and mix well.
- 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).
- Bake just until Brie begins to melt, about 5 minutes.
- Do not overbake.
- Serve immediately.
- 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.
- The tarts can be partially as-sembled with the walnuts and Brie up to 6 hours in advance.
- Add salsa up to 30 minutes ahead.
- 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)