1/3 Photos of Pear and Blue Cheese Tartlets
mary winecoff's Note:
This comes from Anne Byrn's new cookbook "The Dinner Doctor". Quick and Easy and very impressive appetizer. I used Bosc pears and Clemson Blue blue cheese. These were wonderful.
My Private Note
Units: US | Metric
- 1Preheat oven to 350.
- 2Place the frozen phyllo shells on a rimmed baking sheet.
- 3Melt the butter in a small skillet over medium-high heat.
- 4Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
- 5Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
- 6Remove skillet from heat.
- 7Place 1 teaspoon of the pears and their juice in each phyllo shell.
- 8Top with a cube of blue cheese.
- 9Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
- 10(You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
- 11These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.
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Nutritional Facts for Pear and Blue Cheese Tartlets
Serving Size: 1 (40 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 33.4
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.6 g
- Cholesterol 2.5 mg
- Sodium 8.8 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 1.1 g
- Sugars 4.4 g
- Protein 0.1 g
The following items or measurements are not included:
miniature phyllo cups
saga blue cheese