Walnut, Brie and Grape Salsa Tartlets
You can make the grape salsa ahead of time, ready and waiting to top these tiny cups of nuts and cheese.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 35 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 4 mg |
| sodium | 65 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 3% |
-
3/4 cup (175 mL) quartered seedless red grapes
2 tbsp (25 mL) finely chopped shallots or green onions
1 tbsp (15 mL) white balsamic vinegar or cider vinegar
1/4 tsp (1 mL) each salt and pepper
3 oz (90g) Brie cheese
1 pkg (1.4 oz/40 g) croustades (24 crispy shells)
1/3 cup (75 mL) chopped walnuts, toasted
1 tbsp (15 mL) minced fresh parsley
Preparation:
In bowl, toss together grapes, shallots, vinegar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Cut Brie into 1-inch (2.5 cm) cubes. Fill each croustade with heaping 1/2 tsp (2 mL) of the walnuts and 2 pieces Brie; top with 1 tsp (5 mL) of the grape mixture. Sprinkle with parsley.
Cut Brie into 1-inch (2.5 cm) cubes. Fill each croustade with heaping 1/2 tsp (2 mL) of the walnuts and 2 pieces Brie; top with 1 tsp (5 mL) of the grape mixture. Sprinkle with parsley.
Additional Information
- Variation
Baked Walnut, Brie and Grape Salsa Tartlets: Fill tartlets with walnuts and Brie; bake in 350°F (180°C) oven until cheese is melted, about 20 minutes. Top with salsa; sprinkle with parsley.
Source
Canadian Living Magazine: December 2006
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