Brie Tartlet with Grape Relish

Prep: 30 min., Bake: 23 min., Cool: 15 min.

Yield: Makes 8 appetizer servings

Ingredients

• 1/4  cup  chopped walnuts
• 1/2  (15-oz.) package refrigerated piecrusts
• 1/2  (8-oz.) Brie round, rind removed
• 3/4  cup  seedless red grapes, chopped
• 1  green onion, minced
• 1 1/2  teaspoons  balsamic vinegar
• 1  teaspoon  chopped fresh rosemary
• 1/4  teaspoon  freshly ground pepper
• Garnish: fresh rosemary sprigs

Preparation

1. Place walnuts in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425°.
2. Unroll piecrust on a flat surface. Cut into 24 rounds using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups (dough will come slightly up sides, forming a cup). Prick bottom of dough with a fork.
3. Bake at 425° for 6 to 7 minutes or until golden. Remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300°.
4. Meanwhile, cut Brie round into 24 pieces. Stir together grapes and next 4 ingredients.
5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
6. Bake at 300° for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Garnish, if desired. Serve immediately.

Sheri Castle, Chapel Hill, North Carolina, Southern Living, NOVEMBER 2007