These deliciously nutty tartlets are quick, one-bite wonders with assertive blue cheese flavor! They take minutes to make and can be served warm or chilled.
Say hello to my new favorite hors d’oeuvre recipe! These little bites are simple to make because they use ready-made phyllo tart shells. The combination of crunchy phyllo, creamy Gorgonzola cheese, chives and walnuts can only be described as bold. And that’s exactly what an hors d’oeuvre should be – big flavors in a little package!
The recipe is from the Neiman Marcus Cookbook, which has all kinds of fancy nibbles and pretty dishes. You may remember the Herb-Parmesan Popovers I made last year from this book. Every dish I try seems to become a recipe I return to over and over again. These tartlets are no exception.
One recipe makes 30 tartlets, which is two boxes of phyllo tart shells. You can find them in the frozen foods section of well-stocked supermarkets.
These are great both warm and chilled, but I tend to agree with the author’s words: ” I think warm blue cheese is one of the better pleasures of life”
These need nothing more for improvement, but a drizzle of hot honey would be welcome at my table!
Gorgonzola Walnut Tartlets
- 1/3 cup walnut pieces
- 30 mini phyllo tart shells 2 boxes
- 1 cup gorgonzola cheese crumbled
- 1 1/4 cups sour cream
- 1 tablespoon minced fresh chives plus more for garnish
- 1/4 teaspoon freshly ground black pepper
- Spread walnut pieces on a baking sheet and place in the oven for 5 minutes, or until toasty and fragrant. Remove and let cool completely, 10 minutes.
- Remove the tart shells from their packaging and place on a large baking sheet. In a mixing bowl, combine the cheese, sour cream, chives and black pepper. Stir well until consistently creamy. Fill each tart shell with the cheese mixture using a small spoon. Top with the toasted walnuts. Refrigerate until ready to serve.
- Serve chilled, or bake at 300°F for 8 minutes, or until the cheese is melted.