The taste of the holidays in one bite is a befitting description of my recipe for Cranberry-Brie Tarts. These simple tarts are a delicious way to greet holiday guests from Thanksgiving until Christmas, and can turn leftover holiday cranberry sauce into a deliciously different hors d’oeuvre. For a great homemade cranberry sauce, look for my Cinnamon-Orange Cranberry Sauce posted in the side dishes section on this site.
Serve the tarts during other seasons by substituting raspberry or apricot preserves or chopped mango chutney for the cranberry sauce for a fast and festive hors d’oeuvre any time.
- 1 package Athens Foods Mini Fillo Dough Shells (15 shells)
- 1/3 cup cranberry sauce, divided
- 1 8-ounce wheel of Brie cheese, rind removed and cut into 15 pieces
- 15 pecan halves
Preheat oven to 350 degrees F. Remove fillo shells and place on a baking sheet. Spoon 1/2 teaspoon of cranberry sauce into each shell, top with a piece of Brie and a pecan halve. Bake for 5 minutes, until cheese melts, and serve immediately.
Makes 15 hors d’oeuvres.