Gorgonzola, Fig and Walnut Tartlets Recipe

Gorgonzola, Fig and Walnut Tartlets Recipe

  • 1 Pillsbury® refrigerated pie crust, softened as directed on box
  • 6 dried figs or pitted dates, coarsely chopped
  • 1 tablespoon packed dark brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup Fisher® Chef's Naturals® Chopped Walnuts
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 tablespoon honey
  1. Heat oven to 425 degrees F. Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
  2. In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
  3. Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.
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