There are chocolate people and there are cheese people. I am decidedly in the cheese category. If I never had chocolate ever again I would be fine, but the thought of a life without cheese is truly a horror! I adore cheese in all forms and have been known to unglamorously fill myself up on the cheese platter and never end up eating any of my dinner.
The idea for these grape and roquefort tartlets came to me as I was looking for an appetizer to serve this year at one of my holiday dinners. I knew I wanted to serve something with grapes and cheese but nothing on Pinterest was quite what I had in mind. So I used this as inspiration and created these sweet and savory bite sized bursts of cheesy goodness. The filo tartlet shells give the whole thing a flaky crunch, and then the warm cheese oozes out! Next you are hit with the essential essence of whatever makes blue cheese so captivatingly good which is then soothed by the vibrant burst of the grape. The whole thing is held together by the fresh thyme and drizzle of sumptuous honey. I didn’t even bother to have others test these because I ate them all in about five minutes, burning my tongue in the process!
- Mini Fillo Shells (found in frozen aisle)
- Roquefort or other blue cheese
- Fresh thyme
- Start by cutting the grapes into quarters.
- Next cut the cheese into small cubes.
- Place the cheese into the tartlet shells and then top with grapes. As the cheese melts it fills in the holes and gets lower, so be sure to fill the tarts up fairly high.
- Bake at 400 degrees for 6-8 minutes until the cheese is melted. Sprinkle with the fresh thyme and drizzle with honey. Serve warm or at room temperature.