Cheesy Cranberry, Pistachio & Bacon Tarts
This sweet and savory combination baked in a fluffy dough will have your guests coming back for more!
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.