Party Panache, Cheesy Cranberry, Bacon & Pistachio Tarts

the Painted Apron

4 years ago

Last weekend we had an impromptu gathering

to watch the Ole Miss {DD’s alma mater} vs Texas A&M game

and around here football means serious apps!

I had a crescent roll dough sheet in the refrigerator

and decided to make something with that…

I decided to make my own version of Cranberry Bites

from Yellow Bliss Road

Her recipe called for Brie, Orange Marmalade and Cranberry sauce

I had Apricot Jam, dried cranberries and Vermont white cheddar,

and thought why not…

plus I tossed in a few honey roasted pistachios and a little bacon

and a STAR was born!!

Not only was the flavor combination eye rolling good,

they are very easy to make!

Unroll the dough sheet and cut into 24 squares

{somehow I only got 23 because my dough rectangle was a little wonky}

They don’t have to be perfect because they are going to change shape

when baking anyway

Tuck each square into a sprayed silicone muffin pan

If you don’t have a silicone muffin pan I highly recommend getting one,

so perfect for cupcakes, muffins, mini dessert pies~

everything just pops right out!

Put a little jam in the bottom of each square, about 1 tsp

Next put in 3-4 cranberries

Then a few pistachios

Cut cheese into 1″ squares

Place cheese on top of nuts

Then top with a piece of cooked bacon

At this point you can put the pan in the refrigerator for baking later

if you want to make these ahead of time

Bake at 375 degrees for 10-14 minutes until dough is golden

Very tasty little bites!

Make them extra festive with a garnish of parsley or rosemary

Cheesy Cranberry, Pistachio & Bacon Tarts

This sweet and savory combination baked in a fluffy dough will have your guests coming back for more!

Course Appetizer, Brunch

Cuisine American

Keyword bacon and cheese tarts, cranberry tarts, Fall appetizer, holiday appetizer, mini tarts, sweet and savory bites, Thanksgiving

Prep Time 15

Cook Time 12

Servings 24 mini tarts

Equipment

1 mini muffin pan {silicone recommended}

Ingredients

1 crescent roll dough sheet or 8 ct. can of crescent roll dough
apricot preserves or orange marmalade
shelled honey roasted pistachio nuts or regular pistachios, chopped pecans or walnuts
dried cranberries
Vermont white cheddar or sharp white cheddar, Manchego, Gruyère
3-4 slices cooked bacon

Instructions

Unroll dough into an even rectangle on a cutting board, seal perforations if necessary. Cut into 24 squares with a pastry wheel or knife
Tuck each square into the sprayed mini muffin pan
Add a scant tsp of jam
Top with 3-4 cranberries, and 3-4 pistachio nuts
Cut cheese into 1" squares about 1/8" thick and place on top of nuts and berries
Tear bacon into 1 inch pieces and place on top of cheese
Tarts can be refrigerated for baking later at this point if desired
Bake at 375 degrees for 10-14 minutes until dough is golden and cooked through. Best served warm but can be enjoyed at room temperature too.