It’s been a blueberry bonanza here at the Cowie house! That might sound strange coming from a gal that mostly plans meals around what’s in season. It's not often that recipes this time of year feature the blueberry. But I ask you: why should blue's cranberry cousin have all the fun during the holidays?
Our freezer is packed with bags of frozen blueberries from the last road trip toShirks Country Market. Since we are bursting at the seams with blue beauties, it seemed the perfect opportunity to get a bag or two out of winter storage and get a'cookin'.
First up: Blueberry Brie Tartlets. These little bite-sized appetizers are a perfect accompaniment to a holiday party spread. The tartlet shell and blueberry sauce can be prepared a day or two ahead, freeing up time on party day. Just pop the shells and sauce in the fridge until its time to assemble and serve.
I personally preferred the tartlets with warmed blueberry sauce which melted the brie a bit, but hubby was fond of them chilled. Either way, your taste buds will be doing a happy dance.
until next time...
Blueberry Brie Tartlets
- 1 refrigerated pie crust
- 1 cup blueberries (frozen or fresh)
- 1 Tbsp. agave nectar
- 1 tsp. fresh lemon juice
- 1 Tbsp. fresh rosemary, chopped
- 1 small round of brie cheese
- Roll out refrigerated pie crust; cut 3 inch rounds using the lip of a small cup or cookie cutter; gently place pie crust rounds in mini muffin tins to make tartlets. Bake at 350 for about 10 minutes until golden brown. Allow to cool.
- Meanwhile, in a medium saucepan, heat blueberries, agave, lemon juice and rosemary on low heat. Gently mash blueberries to break up the berries.
- When ready to serve, fill each tartlet crust with a small chunk of brie cheese and about 1 tablespoon of the blueberry sauce.