Mini Baked Brie, Pear and Pecan Tarts

2013-12-26 12.32.53In my old age (HAH, good one right?!), I have really come to appreciate a good glass of wine. We all know that a glass of wine a day keeps the doctor away, and I recently found an article from Health magazine that boasts even more health benefits of delicious vino. According to the article, regular consumption might help keep the pounds off, reduce forgetfulness, boost immunity, and prevent bone loss.

This being said, I fully support and regularly partake in wine & cheese nights (no surprise, I’m sure, since I have also previously mentioned my affinity for cheese). I wanted to add a little extra flavor to the most recent event I hosted (and, I’ll admit, I wanted to impress my guests by putting in a little more effort than simply setting out some cheese and crackers), so I whipped up some of these delicious savory/sweet mini tarts. The melted Brie and pear blend together inside of the puff pastry, and the nutty pecan and slightly sour balsamic drizzle on the outside make for a deliciously complex combination of flavors in every bite.

2013-12-26 12.30.31Mini Baked Brie, Pear and Pecan Tarts

adapted from Unsophisticook.com

  • 1 pkg. (9.5-oz.) Puff Pastry Cups (the only ones I was able to find at my grocery store were Pepperidge Farm® brand)
  • 8 oz. Brie cheese, cut into bite-size pieces
  • 1 lg. pear, diced
  • whole pecans, toasted
  • balsamic vinegar

Prepare the puff pastry cups according to the package directions.

Turn the oven to down 350 degrees. Remove the “tops” from the pastry puffs and fill the inside with a piece of Brie cheese and some diced pears. Return the tops to each of the pastries and place them on a baking sheet. Bake for about 5 minutes, until the cheese is melted.

2013-12-26 12.33.52Let the pastry cups cool on a wire rack for 5 minutes. Top with a whole toasted pecan and drizzle balsamic vinegar over the top.

Namas-tasty!

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