{ Brie and Grape Salsa Tartlets }

Friday nights are a treasured day for us. It means the long work week is over and the weekend has begun. A typical Friday night at our house is either spent entertaining friends or Charles and I are just relaxing together. Last night was just the two of us and it was just what the doctor ordered. Typically I select a good bottle of wine from the cellar and we enjoy appetizers for dinner.

Last night was no exception. Since it was over 90 degrees during the day, the night was ideal. A lovely summer night calls for a chilled chardonnay. After pursuing my choices, I selected a Grgich Hills Chardonnay. It is a very aromatic wine with hints of ripe peach, mango and tropical flowers, plus a note of minerality.   It is a smooth and fruity wine that opens up nicely.

Among my favorite appetizer recipes is the Brie and Grape Salsa Tartlet, which paired perfectly with the chardonnay. With the grape being the common denominator, the compliment of the wine and tartlet was a match made in heaven. These appetizers are super simple to make and pack a lot of flavor. I highly recommend that you make the grape salsa ahead of time, so the flavors have time to marry together.

For the tart cups, I purchased Athens brand Mini Fillo Shells and they are perfect each time. If you are feeling creative, you could use store bought wonton skins. Simply brush with a bit of olive oil and place into a mini muffin tin. Cook at 350 for 5 to 10 minutes or until crispy golden brown.

Do you have a Friday night tradition at your house? I would love to hear about it!

Brie and Grape Salsa Tartlets

1 C. Red seedless grapes, cut in half
1/3 t. Salt
2 T. Green onion, finely chopped
1 T. Balsamic vinegar
2 T. Olive oil
1 t. Rosemary, finely minced
1 Small clove garlic, minced
6 Grinds of fresh ground pepper
30 Pre-made Athens mini phyllo shells
6 oz. Brie, rind removed

Preheat oven to 350.

Place the grapes and salt in to a food processor and pulse until grapes are coarsely chopped. Transfer to a strainer and let sit for about 5 to 10 minutes. In a bowl, mix the green onions, balsamic vinegar, olive oil, garlic pepper and strained grapes together. Let sit to marry the flavors together for at least 15 minutes.

To assemble, lay the 30 shells out onto a cookie sheet and place about ½ t. of brie in each cup and then about a half to full teaspoon of the grape salsa. Bake for about 5 minutes, until the cheese melts. Serve immediately.

Pin It