Cranberry Cheese Tartlets

A pizza cutter makes this easy Lightly spray 24 mini muffin cups with non-stick spray and then gently press each square into a cup. Bake for 10 to 15 minutes until the cheese.

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Lay a slice on each tartlet then top with thyme leaves a drizzle of oil and a twist of black pepper.

Cranberry cheese tartlets. Then fill each fillo shell ½ - ¾ way with brie cheese. Slice the cheese 5mm thick so you have a slice per disc discard end rinds. 100g of goats cheese crumbled.

Cook over medium-high stirring often until apple is tender. 1 tbsp of olive oil. 1 red onion sliced.

Discard end rinds Lay a slice on each tartlet then top with thyme leaves a drizzle of oil and a twist of black pepper. Spoon 1 tbsp of cranberry sauce in each pastry cup and evenly top with the crumbled goat cheese. Slice the cheese 5mm thick so that you have a slice per pastry disc.

DIRECTIONS Preheat oven to 350 degrees. STEP 4 Bake for. 200ml of whole milk.

1 tbsp of balsamic vinegar. Ingredients 1 tablespoon salted butter melted 2 cups fresh cranberries 2-4 tablespoons brown sugar use more or less to your taste I use 2 tablespoons. Line baking sheet with parchment paper.

And kosher salt in a medium saucepan. In a small saucepan combine the cranberries 14 cup of white sugar and the orange juice. Preheat oven to 350 degrees.

Return the pan back to the oven and cook for 15-20 minutes until cheese has melted slightly. Cook uncovered over medium heat until the cranberries. Place mini fillo shells on baking sheet.

Preheat oven to 425F. Cut 12 slice of Brie cheese then cut into 1-12 squares and place into tins. Using pizza cutter divide into 3 squares 5 rows x 4 columns Press dough into each muffin tin.

500g of shortcrust pastry. 100g of walnuts shopped. Add a scoop of goat cheese then a scoop of cranberry.

75g of cranberries fresh.

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