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Summer Finger Food: Brie and Fresh Cherry Tartlets

I am a huge fan of finger food. And party food. I love finding little nibbles like this one that are pretty to look at, festive in a sitting-on-the-patio-with-friends sort of way, and make use of ingredients in season. I particularly love that these wee tarts are made with cherries (I don’t actually cook with them nearly as often as I should) and that they are paired with Brie – the coupling is reminiscent of a sweet-savoury cheesecake. If you like, add a small basil leaf before or after baking.

A package of frozen puff pastry makes an easy start, and minimizes mess – you could of course use traditional pastry instead, if you like. Roll enough for a single crust pie 1/4″ thick, cut into rounds with a cookie cutter or glass rim, and fit them into mini muffin tins to start.

Both sweet and sour cherries would work well in these mini tarts. Place your halved cherries on paper towels to absorb excess moisture before putting them into their pastry cups.

Brie and Fresh Cherry Tartlets

Adapted from the Ontario Tender Fruit Producers.

1 pkg (450 g) puff pastry, rolled into two 10-inch squares
4 oz triple cream Brie, cubed
1-2 cups cherries, pitted
2 Tbsp. sweet chili sauce

Preheat the oven to 400F. Cut each piece of pastry into sixteen 2-inch squares. Fit into tartlet or mini muffin pans. Top each with a piece of Brie, a couple cherry halves, and about 1/4 tsp chili sauce. ӬӬ

Bake for 15 minutes, or until the pastry is puffed and golden and the filling is bubbly. Let cool slightly, but serve warm. ӬӬMakes 32 pieces.

*photo courtesy of the Ontario Tender Fruit Producers.

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