When you're in the mood for an elegant appetizer or party food, you'll be the star of the evening when you serve a tray of these beautiful Brie, pear, and cranberry tartlets. Puff pastry shells filled with creamy Brie and then topped with diced pears, chopped Craisins, and pecan halves are then elevated to an entirely different flavor level when you top them with a Cranberry Pear White Balsamic Vinegar reduction. Take a browse through King's Olive Oil Company's website.
1 package (9.5) Pepperidge Farm Puff Pastry Shells
6 oz. Brie cheese, cut into pieces
1 large pear, diced
1 T. Craisins, chopped
12 pecan halves, toasted in a dry skillet until fragrant
1/4 cup Cranberry Pear White Balsamic Vinegar
1/2 t. Blood Orange Olive Oil
Prepare the puff pastry shells according to package directions. Carefully remove the pastry "tops."
While the pastry is baking, make the balsamic reduction. Place Cranberry Pear White Balsamic Vinegar into a small saucepan. Whisk in the Blood Orange Olive Oil. Bring to a boil, and reduce heat to a simmer. Let vinegar reduce for 15 minutes or so, whisking occasionally. Set aside.
Set oven to 350 degrees. Divide Brie evenly in the pastry shells. Place the filled pastry shells on a baking sheet and return to oven. Bake for about 5 - 6 minutes until the Brie has melted. Place the pastry shells on a wire rack to cool.
Top the melted brie with diced pears and diced Craisins. Place two pecan halves on each pastry shell.
Drizzle with the balsamic reduction. Place on serving tray and accept compliments graciously.