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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Brie Tartlets with Grape Relish Recipe

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This recipe for Brie Tartlets with Grape Relish, by , is from Mom Z's Recipes #5, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judy Zauha


1/4 cup chopped walnuts
1/2 15 oz. refrigerated pie crust
1/2 8 oz. brie round, rind removed
3/4 cup seedless red grapes, chopped
1 green onion, minced
1 1/2 tsp balsamic vinegar
1 tsp basil, chopped
1/4 tsp pepper

Place walnuts in a single layer on a baking sheet.
Bake 350* for 8 minutes or until lightly toasted and fragrant.
Preheat oven to 425*
Unroll piecrust on a flat surface.
Cut into 24, 2" rounds.
Press rounds into bottoms of ungreased mini muffin cups (dough will come slightly up the sides forming a cup). Prick bottom or dough with a fork.
Bake at 425* for 6 or 7 minutes, until golden.
Reduce oven temp to 300*
Cut brie into 24 pieces.
Stir together grapes and next 4 ingredients.
Arrange pastryshells on baking sheet. pLace Brie piece in each pastry cup; sprinkle Brie with pieces of toasted walnuts.
Bake 300* 4 to 6 minutes or just until cheese begins to melt.
Top tarts with grape mixture.
Serve immediately.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I made these in Tostado cups melting the Brie or Provolone in the cup and putting the walnuts & relish over. This makes them glutten free and everyone liked them better than in the pie crust cup. I think it is the salt.
Have the relish pretty well drained before using in cup.




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