Fig and Cranberry Brie Tartlets are a gorgeous bite-sized appetizer that will look stunning on a holiday party buffet. Naturally-sweetened and portion controlled!
Keyword: Brie Tartlets, Cranberry Tartlets, Fig Tartlets, Fruit and Cheese Tartlets
112 ounce bag of fresh cranberries, washed and drained
½cupdried black Mission figsroughly chopped
½cupdried golden figsroughly chopped
The juice and zest from one medium navel orange
¼cuppure maple syrupGrade B
One7 ounce wedge of brie
3packages mini fillo shellseach package contains 15 shells
In a medium saucepan, combine the cranberries, figs, orange juice and zest, water, and maple syrup. Heat over medium-high until the mixture starts to boil. Reduce heat to medium-low and simmer until most of the cranberries have burst and the mixture is thick and syrupy. This should take 10-15 minutes. Remove from heat and let cool to room temperature.
Preheat oven to 350.
Slice the brie wedge into 45 small cubes (about ½'' squares). You may trim the rind off beforehand if desired; although it is edible!
Place the 45 fillo shells on a baking sheet (you do not need to thaw them). Add a square of brie to each shell. Place one teaspoon of the cranberry fig mixture on top of each shell. Bake for 12-15 minutes until the cheese is melted and the shell is crispy. Serve hot!
Leftover tartlets can be stored in the refrigerator and reheated at 350 for 5 minutes.
Leftover cranberry fig compote can be frozen or stored in the refrigerator for up to 2 weeks. Serve over pancakes, waffles, oatmeal, or on a cheese plate.
Nutrition information per two tartlets: Calories 105, Total Fat 3.8g, Saturated Fat 1.5g, Trans Fat 0.0g, Cholesterol 9mg, Sodium 71mg, Potassium 46mg, Total Carbohydrates 16.0g, Dietary Fiber 2.0g, Sugars 8.8g, Protein 3.1g