Recipe
Appetizer
Brie-and-Pumpkin Tartlets
Primary Media
Servings and Ingredients
Ingredients
Serves 15
Quantity | Ingredient | Add |
---|---|---|
1 (1.90 oz) pkg frozen mini fillo shells | ||
15 (1/2-inch cubes) Brie, rind removed, from an 8-oz pkg, divided | ||
15 tsp. Pumpkin-Pecan Butter, divided | ||
15 Hy-Vee pecan halves | ||
½ Granny Smith apple, thinly sliced and cut into 1-inch pieces |
Directions
- Preheat oven to 375 degrees.
- Place fillo shells on baking sheet. Place 1 cube of Brie in each fillo shell; spoon 1 teaspoon pumpkin butter on top.
- Place pecan halves on another baking sheet.
- Bake tartlets and pecans for 5 minutes or until pecans are lightly browned and fragrant; remove pecans and cool. Continue baking tartlets for an additional 3 to 5 minutes or until brie is melted. Cool tartlets 5 minutes before serving.
- While tartlets are cooling, garnish with toasted pecan halves and apple slices.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 10mg
- Sodium: 65mg
- Total Carbohydrates: 5g
- Protein: 2g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 0%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2010.