Ingredients
12 mini Phyllo Tart Shells
¼ pound Ripe Brie Cheese (cut into 12 small chunks)
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½ tbsp Sedona Divine Blood Orange Olive Oil
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2 tsp Sedona Divine Cinnamon Pear Balsamic
1 tsp Cinnamon
2 tsp Pure Maple Syrup
1 ripe Bosc Pear (diced, small)
2 sprigs Fresh Rosemary
Directions
Preheat the oven to 350 degrees. Arrange tartlets on a baking sheet lined with parchment paper.
In a small pan, sauté Sedona Divine Blood Orange Olive Oil, diced pears, cinnamon, and maple syrup until lightly golden. Turn off the heat and add Sedona Divine Cinnamon Bear Balsamic. Stir until combined and then set aside.
Place one piece of Brie cheese in each pastry cup and place the filled cups on a baking sheet.
Bake at 350 degrees for about 5 minutes or until the cheese is melted. Let the cups cool on a wire rack for 5 minutes.
Finish by topping the brie tartlets with diced pears and a whole pecan. Garnish with rosemary sprigs.
Serve and enjoy!