Ingredients:
3/4 cup (175 mL) quartered seedless red grapes
2 tbsp (25 mL) finely chopped shallots or green onions
1 tbsp (15 mL) white balsamic vinegar or cider vinegar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
3 oz (85 g) Brie cheese
1 pkg croustades, (24 crispy shells)
1/3 cup (75 mL) chopped walnuts, toasted
1 tbsp (15 mL) minced fresh parsley
Preparation:
In bowl, toss together grapes, shallots, vinegar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)
Cut Brie into 1-inch (2.5 cm) cubes. Fill each croustade with heaping 1/2 tsp (2 mL) of the walnuts and 2 pieces Brie; top with 1 tsp (5 mL) of the grape mixture. Sprinkle with parsley.
Variation
Baked Walnut, Brie and Grape Salsa Tartlets: Fill tartlets with walnuts and Brie; bake in 350°F (180°C) oven until cheese is melted, about 20 minutes. Top with salsa; sprinkle with parsley.
Servings: 24
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
35
1 g
2 g
1 g
2 g
0
4 mg
65 mg
-
1%
1%
1%
2%
3%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
35
1 g
2 g
1 g
2 g
0
4 mg
65 mg
-
1%
1%
1%
2%
3%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
35
1 g
2 g
1 g
2 g
0
4 mg
65 mg
-
1%
1%
1%
2%
3%
