Gorgonzola, Fig And Walnut Tartlets

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 24
• 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
• 6 dried figs (1/3 cup) or 6 pitted dates, coarsely chopped (1/3 cup)
• 1 tablespoon packed dark brown sugar
• 1/8-1/4 teaspoon ground cinnamon
• 1/4 cup fisher chef's naturals chopped walnuts
• 1/2 cup crumbled gorgonzola (2 oz)
• 1 tablespoon honey

Recipe

• 1 heat oven to 425°f unroll pie crust on flat surface. using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
• 2 in small bowl, mix figs, brown sugar, cinnamon and walnuts. spoon slightly less than 1 teaspoon fig mixture into each cup. break up any larger pieces of cheese. top each tartlet with slightly less than 1 teaspoon cheese.
• 3 bake 7 to 11 minutes or until bubbly and golden brown. remove tartlets from pan to serving plate. drizzle tartlets with honey. serve warm.