If you are looking for a delicious and elegant appetizer for your next dinner party, these little Gorgonzola, peach jam, and almond tartlets are super quick to make and a real crowd pleaser. A handful of ingredients, a quick trip to the oven, and you have a real treat ready to serve in just 15 minutes!
I have been making these little tartlets for many years and they are–without question–one of the most requested items for my catering events. Mini filo shells are filled with chunks of gorgonzola cheese, peach jam and toasted, salted almonds. The combination of salty, sweet, and crunchy is very satisfying and makes for the perfect appetizer to have with cocktails or with a glass of wine.
You can substitute brie and fig jam for an equally delicious flavor combination, or, experiment with your favorite jams and cheeses to come up with your own unique variation for this tasty appetizer! You can even assemble the filo shells ahead of time and bake them just before you are ready to serve. It doesn’t get easier than that, does it?
- 24 mini filo shells
- 2 oz. Gorgonzola or Blue cheese
- 5 TBSP. peach jam
- 4-5 TBSP. salted, roasted almonds, chopped
- Preheat the oven to 350°F.
- Place the thawed filo shells on a mini muffin pan. Cut the Gorgonzola cheese into about 24 small pieces. Spoon about ½ tsp. of the peach jam into each filo shell. Top with a piece of the cheese. Sprinkle evenly with the chopped almonds.
- Bake the tartlets for 5-6 minutes or until the cheese is melted. Transfer to a platter and serve warm.
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