Blueberry Walnut And Brie Tartlets Recipe

Ingredients

1

                        can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

1/4

cup blueberry or blackberry preserves

1/3

cup coarsely chopped walnuts, toasted

1

round (8 oz) Brie cheese, rind removed, cut into 24 chunks

Fresh blueberries or fresh small sage leaves, if desired

Preparation

Heat oven to 350°F.

If using crescent rolls: Unroll dough and separate into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.

Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries.