Savory Summer Fruit Tartlets
Serving Size: Makes 36 tartlets
1 sheet (1/2 of a 17.3oz package) frozen puff pastry
1/3 pound wedge Brie Cheese
2 small peaches or nectarines or 2 large plums, diced
2-3 thin strips prosciutto, diced
1 Tablespoon chopped fresh thyme
Adapted From: EatCaliforniaFruit.com
These cute little tartlets are a perfect hors d’oeuvre for a summer party.
Preheat over to 400°F. Thaw pastry according to package directions and roll into a 14-inch square on a lightly floured board. Cut into 36 equal squares. Press each into the bottom of a mini-muffin cup. Trim away outer edge (rounded edge) of Brie and cut into small pieces (1-inch cubes).
Place equal amounts in the bottom of pastry-lined cups. Place several pieces of fruit in each cup on top of cheese; top with prosciutto. Bake for 12 to 15 minutes or until puffed and golden brown. Remove from oven and sprinkle with chopped thyme. Serve warm.