Gorgonzola, Date and Walnut Tartlets
1 pkgrefrigerated pie crust, softened
1/3 ccoarsely chopped dates
1 Tbspdark brown sugar
1/4 tspground cinnamon
1/4 cchopped walnuts
1/2 ccrumbled gorgonzola cheese (2 oz.)
How to Make Gorgonzola, Date and Walnut Tartlets
- Heat oven to 425. Unroll pie crust. Using a 2 inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps. Gently press 1 round in bottom and up side of each 24 ungreased mini muffin cups.
- In small bowl, mix dates, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon into each cup. (I suggest a scant tsp to make sure you have enough to go around.)
- Break up any larger pieces of Gorgonzola cheese. Top each tartlet with slightly less than 1 teaspoon cheese. (Again, conserve).
- Bake 7 to 11 minutes, until bubbly and golden. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm, or at room temperature.