Description Edit

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Ingredients Edit

• 1 cup seedless Red Grapes, halved
• 1/4 tsp. coarse (kosher) salt
• 2 Tbs. finely chopped scallion (green part only)
• 1 Tbs. balsamic vinegar
• 2 tsp. walnut oil
• 1/4 tsp. chopped fresh rosemary
• 1/4 tsp. minced garlic
• 1/8 tsp. freshly ground pepper
• 48 miniature savory pastry shells (1 1/2-inch diameter)
• 1/2 cup walnuts, finely chopped and toasted
• 8 oz. Brie, rind removed

Directions Edit

1. Preheat oven to 300F. In food pro-cessor, combine grapes and salt and pulse until grapes are coarsely chopped. Transfer to fine-mesh sieve and let stand at least 10 minutes to drain.

2. Meanwhile, in small bowl, mix to-gether scallion, vinegar, oil, rosemary, garlic and pepper. Add chopped grapes and mix well.

3. To assemble, place pastry shells on baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie and 1/2 teaspoon grape salsa (use fork to add salsa to avoid getting too much liquid). Bake just until Brie begins to melt, about 5 minutes. Do not overbake. Serve immediately.

Do ahead: The grape salsa can be made up to 1 day ahead and refrigerated, but do not add walnut oil until ready to assemble. The tarts can be partially as-sembled with the walnuts and Brie up to 6 hours in advance. Add salsa up to 30 minutes ahead. Bake as directed.