Need a tasty appetizer? Simple tomatoes, cheese and flaky pastry make a stunning nibble and addictive appetizer.
Bake-Off® Contest 45, 2012
Kelly Drost
El Cajon, California
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48
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small grape tomatoes (from 12-oz package)
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1
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tablespoon Crisco® Pure Olive Oil
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3
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tablespoons sugar
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3
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tablespoons red wine vinegar
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1/8
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teaspoon salt
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1
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tablespoon unsalted or salted butter, softened
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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1
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egg
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1
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tablespoon water
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3
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oz Brie cheese, rind removed, cut into 24 cubes
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1/2
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cup shaved Parmigiano-Reggiano cheese (2 oz)
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1 1/2
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teaspoons basil leaves
Steps
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1
In 2-quart saucepan, cook tomatoes in olive oil over medium-high heat 2 minutes. Stir in sugar and red wine vinegar; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally (being careful not to break up tomatoes), or until thoroughly heated. Stir in salt; remove from heat.
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2
Heat oven to 425°F. Grease bottoms of 24 regular-size muffin cups with butter. Unroll pie crusts. Using 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust, rerolling dough if necessary. Press 1 round in bottom and halfway up side of each cup. In small bowl, beat egg and water until well blended; brush on crusts.
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3
Place 1 cube Brie cheese in each cup. With slotted spoon, place 2 tomatoes into each cup (reserve candied-tomato sauce). Top cups with half of the Parmigiano-Reggiano cheese; sprinkle with basil.
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4
Bake 9 to 12 minutes or until crust is golden brown.
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5
Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.
-
1
In 2-quart saucepan, cook tomatoes in olive oil over medium-high heat 2 minutes. Stir in sugar and red wine vinegar; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally (being careful not to break up tomatoes), or until thoroughly heated. Stir in salt; remove from heat.
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2
Heat oven to 425°F. Grease bottoms of 24 regular-size muffin cups with butter. Unroll pie crusts. Using 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust, rerolling dough if necessary. Press 1 round in bottom and halfway up side of each cup. In small bowl, beat egg and water until well blended; brush on crusts.
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3
Place 1 cube Brie cheese in each cup. With slotted spoon, place 2 tomatoes into each cup (reserve candied-tomato sauce). Top cups with half of the Parmigiano-Reggiano cheese; sprinkle with basil.
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4
Bake 9 to 12 minutes or until crust is golden brown.
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5
Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 11%
-
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 6%
- Sodium
- 160mg
- 7%
- Total Carbohydrate
- 10g
- 3%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 2g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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