Tested till perfect Walnut, Brie and Grape Salsa Tartlets
Walnut, Brie and Grape Salsa Tartlets
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2006

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24


  • 3/4 cup 3/4cupquartered seedless red grapeseedless red grapes
  • 2 tbsp 2tbspfinely chopped shallotshallots or green onions
  • 1 tbsp 1tbspwhite balsamic vinegar or cider vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 oz 3ozBrie cheese
  • 1 pkg 1pkgcroustadescroustades, (24 crispy shells)
  • 1/3 cup 1/3cupchopped walnuts, toasted
  • 1 tbsp 1tbspminced fresh parsley
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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.

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.

Nutritional Information Per Piece: about

cal 35 pro 1g total fat 2g sat. fat 1g
carb 2g fibre 0 chol 4mg sodium 65mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 2
folate 3
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