September 24, 2014

Brie Tartlets {Blackberry, Salted Pecan and other Combos}

OK, I’m kind of into cheese. And have been since before it was cool. Same with beer. While I’m enjoying the new craft beef trend, I can’t help but want to roll my eyes at the folks who act like it’s some new discovery. Beer has been my favorite libation for a loooong time.

And I've been a big fan of good cheese for a long time too. I almost always have a cheese board when we have company. I’m going to do a post on how I put mine together soon, I promise!

Anyway, these little tartlets are super easy and affordable to make and are just beautiful to serve. This is definitely one of my go-to appetizer recipes. These can be changed up all sorts of ways to suit your taste (or what’s in your fridge!)

I usually make 2-3 varieties when I’m making these. One 8-oz. wheel of brie makes exactly 30 tartlets... what you choose to jazz them up with is entirely up to you!

Pictured below are the Blackberry Tartlets and the Salted Pecan and here are some other combos I like:

Strawberry jam with thin jalapeño slices
Chutney
Apricot preserves
Candied ginger
Blue cheese crumbles with honey
Pepper jelly
Honey-soaked figs
Cranberry sauce and chopped walnuts

Brie tarts made with mini phyllo cups filled with blackberry jelly or salted pecan and honey.

Blackberry Brie Tartlets
2 packages frozen mini phyllo pastry cups (30 total)
1 8-oz. round of brie
Blackberry jelly*

Place phyllo cups on a baking sheet. Cut brie* into small pieces and place in phyllo cups using all the cheese. Spoon a dollop if jelly into each cup. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Serve warm or at room temperature.

Use any jam, jelly or preserves. I especially like pepper jelly! The blackberry jelly I used in these was actually Jalapeño Blackberry Jelly I bought in the mountains! Apricot preserves is also a favorite!

*You can trim the rind off or not - that's entirely up to you! I usually trim the top off and leave the rest.


Brie tarts made with mini phyllo cups filled with blackberry jelly or salted pecan and honey.

Salted Pecan Brie Tartlets
2 packages frozen mini phyllo pastry cups (30 total)
1 8-oz. round of brie
Pecan halves
Kosher salt
Honey

Place phyllo cups on a baking sheet. Cut brie* into small pieces and place in phyllo cups using all the cheese. Place one pecan half in each cup and sprinkle it with kosher salt. Bake at 350 degrees for 10-15 minutes or until cheese is melted. Drizzle tarts with honey then serve warm or at room temperature.

*You can trim the rind off or not - that's entirely up to you! I usually trim the top off and leave the rest.


PRINTABLE RECIPE


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6 comments:

  1. I have never used Brie in anything... so I am not at all sure what rind your talking about but if it is the hard variety that covers the cheese like what I am thinking,, does that melt into your dish or it just leaves a hard thing in it .. that the person eating it takes and removes?!?!? Help me please!!!!

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    Replies
    1. It's soft and completely edible. You'll notice a bit in the blackberry jelly photo above (lighter color).

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  2. Okay, I am going to invite some friends over just to have an excuse to make these! They look wonderful, will be easy-peasy and I'm sure will taste divine! Thanks Mandy! (I just love your blog and your recipes!) :D

    ReplyDelete
  3. Do you leave the phyllo cups frozen or do you thaw them first?

    ReplyDelete
    Replies
    1. No need to thaw. But they will be probably be thawed before you get them in the oven anyway :)

      Delete
  4. I find Brie to be so mild with no flavor. Can you recommend a good brand?
    Or, what other cheese do you think would have more flavor and melt well? Thank you. I love your photography and they make me hungry just looking at them.

    ReplyDelete

Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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