PEAR AND BLUE CHEESE TARTLETS

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Pear and Blue Cheese Tartlets image

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.

Provided by mary winecoff

Categories     Cheese

Time 18m

Yield 12 serving(s)

Number Of Ingredients 5

30 frozen miniature phyllo cups
1 tablespoon butter
2 pears, peeled and chopped
2 teaspoons sugar
5 ounces saga blue cheese or 5 ounces another creamy blue cheese, trimmed of rind and cut into 30 small cubes

Steps:

  • Preheat oven to 350.
  • Place the frozen phyllo shells on a rimmed baking sheet.
  • Melt the butter in a small skillet over medium-high heat.
  • Place the pears in the skillet and cook, stirring for 1 minute to soften slightly.
  • Sprinkle the sugar over the pears and let cook, stirring until they are completely soft, 2 minutes longer.
  • Remove skillet from heat.
  • Place 1 teaspoon of the pears and their juice in each phyllo shell.
  • Top with a cube of blue cheese.
  • Bake the tartlets until the cheese melts and the shells are crisp and golden brown 7 to 8 minutes.
  • (You can also sprinkle finely chopped walnuts over tartlets before baking if desired).
  • These tartlets can be made 1 day before and reheated in an oven at 350 degrees for 3 to 4 minutes.

*** Explore more Pear And Blue Cheese Tartlets Recipes »

Ayesha Rehmat
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These were so good! I love the combination of the pears and the blue cheese.

Brisilda Rekaj
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I've made these tartlets several times and they're always a crowd-pleaser. The combination of flavors is unique and delicious, and the presentation is beautiful.

Shaquille Jones
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These tartlets were easy to make and turned out great! The flavors were well-balanced and the crust was perfect. I would definitely recommend this recipe.

Mark Awhanmenu
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I made these tartlets for a party and they were a huge hit! The combination of the sweet pears and the salty blue cheese was perfect, and the pastry was flaky and delicious. I will definitely be making these again.

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