Yesterday was cold and rainy here in Durham, so we spent most of the day inside. Mid-afternoon rolled around and my husband and I both felt the need for a little snack. I still had a good bit of home-made applesauce left over from yesterday’s brunch as well as about 1/2 an ounce of the magnificent gorgonzola dolche (which I promise I will tell you the story of… eventually).
Realizing that I had some frozen mini-phyllo shells in the freezer, dessert was born.
Blue Cheese Apple Tarts
12 pre-baked mini phyllo shells (I used Athenos Brand)
1 cup homemade rosemary applesauce
1 oz of gorgonzola dolce, brie, or other soft blue cheese.
Raw sugar, for sprinkling
Fill each shell with applesauce and top with a small dab of cheese. Bake at 350 degrees for 8 minutes, until shells are crisped, apples are warmed through, and cheese is melted.
Sprinke with raw sugar.
I made 1/2 with brie and 1/2 with the gorgonzola dolce. The consensus was that while the brie were delicious, the blue cheese were sublime.
I’m starting to work on my photography, and I have to say that I am really ridiculously proud of this picture. It was shot in my front window using natural light.