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Gorgonzola, Fig and Walnut Tartlets

Makes 24 appetizer servings

• 1 Pillsbury Refrigerated Pie Crust (from 15-ounce box), softened as directed on box
• 6 dried figs or pitted dates, coarsely chopped
• 1 tablespoon packed Domino or C&H dark brown sugar
• 1/8 to 1/4 teaspoon ground cinnamon
• 1/4 cup Fisher Chef's Naturals chopped walnuts
• 1/2 cup (2 ounces) crumbled gorgonzola cheese
• 1 tablespoon honey

 

Heat oven to 425 degrees. Unroll pie crust on a flat surface. Using a 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up sides of each of 24 ungreased mini muffin cups.

In a 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.

Bake 7 to 11 minutes, or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey.

Serve warm.

Per serving: 60 calories, 3 g fat (1 g saturated), 0 mg cholesterol, 60 mg sodium, 6 g carbohydrates, 0 g dietary fiber, 0 g protein.

(From Lana McDonogh)

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