A fun and easy appetizer recipe made with mini phyllo cups filled with creamy brie, toasty pecans and sea salt drizzled with honey.
JUMP TO RECIPELook at any proper cheese board and you’ll find four things:
- Cheese (obviously)
- Something salty (like nuts or cured meat)
- Something sweet (like fruit or honey)
- And a vehicle for getting the cheese and accompaniments into your mouth (like crackers or dried bread sticks)
You’ll find all of these things because they create the perfect culinary storm: creamy, crunchy, sweet and salty.
I almost always set out some sort of cheese board when we’re having folks over. My favorites to include are a variety of cheeses (again, obviously), grapes, a dish of honey, smokehouse almonds, prosciutto and crackers.
If you’re wondering about the honey, try a nub of blue cheese on a cracker with a drizzle of honey on it and you’ll be sold! My mouth's watering just thinking about it!
If I’m feeling more ambitious when we’re entertaining, I make these little tartlets! My favorite combo is what I have in this recipe (brie, pecans, sea salt and honey) but here are some other combinations I’ve made with brie or camembert:
- Apricot preserves with salted pistachios
- Honey-soaked figs with sea salt
- Cranberry sauce and salted walnuts (amazing at Thanksgiving!)
- Strawberry jam with pecans and sea salt
- Chutney with diced fresh pears
These looks super fancy-pantsy but they are crazy easy to prepare and are still fabulous hours after they’ve come out of the oven.
If you like the looks of this recipe, also check out my other favorite cheese appetizer that includes something sweet and salty:
Pecan Cheddar Cheese Ring with Strawberry Preserves!
Recipe for Salted Pecan Brie Tartlets with Honey Drizzle
Salted Pecan Brie Tartlets with Honey Drizzle
Ingredients
- 2 packages frozen mini phyllo pastry cups (30 total)
- 1 8-oz. round of brie
- 30 pecan halves
- Sea salt
- Honey
Instructions
- Place phyllo cups on a baking sheet.
- Cut brie into 30 small pieces then place in phyllo cups.
- Place one pecan half in each cup then sprinkle it with kosher salt.
- Bake at 350 degrees for 10-15 minutes or until cheese is melted.
- Drizzle tarts with honey then serve warm or at room temperature.
Notes
- You can trim the rind off the brie or not - that's entirely up to you! I usually trim the top off and leave the rest.
- Feel free to use camembert instead of brie if you prefer.
Yumm!!
ReplyDeleteCan you use a sheet of Phyllo and make tarts in muffin tin?
ReplyDelete