Photograph by Scott Martin
Buttery pate brisee dough pressed into a mini muffin tin and filled with a delectable mix of ingredients: sweet cubes of pear, creamy blue cheese crumbles and crunchy walnuts. Topped off with a sprig of fresh thyme, my Mini Pear, Walnut & Blue Cheese Crostatas are a wonderful and satisfying bite-sized appetizer.
Pressing the pate brisee dough into the mini muffin pan
Mini crostadas filled and ready to be baked
(To view this recipe, click on the blue title of the blog post above*)
Mini Pear, Walnut & Blue Cheese Crostatas
Ingredients:
- 1 store bought or homemade savory pie crust
- 1 pear, cut into small dice
- 1/3 cup crumbled blue cheese
- ¼ cup chopped walnuts
- Fresh thyme sprigs
Directions:
- Preheat the oven to 400 degrees. Roll the pie crust out on a lightly floured surface. Using a cookie cutter or the rim of a small glass, press out enough circles to press into a mini muffin tin. (They will need to be a big larger than the mini muffin cups themselves, around 3 inches in diameter) Press the dough into the muffin cups and chill the muffin tin in the fridge for 10 minutes.
- Remove the chilled muffin cups from the fridge and divide the pear, blue cheese and walnuts amongst the dough-filled cups. Bring a bit of the dough up around the edge of the filling. Top each with a small thyme sprig. Bake the mini crostatas in the preheated oven for 25 minutes, or until the cheese is lightly melted and the crust flaky and lightly browned.
Tagged: appetizer, blue cheese, crostata, hors d'oeuvre, mini crostatas, pate brisee, pears, pie crust, thyme, walnuts
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