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    You are in: Home / Recipes / Cheese and Sun-Dried Tomato Mini Tarts Recipe
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    Cheese and Sun-Dried Tomato Mini Tarts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Southern Sugar Dumplin's Note:

    These are AMAZING appetizers! I finally got the "secret" recipe from my friend. The amounts of pesto, nuts and parmesean are estimates, you can adjust to taste. Go easy on the pesto or it tends to overpower. Even non blue cheese lovers will like these, I promise!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw puff pastry for 1 hour.
    2. 2
      Unfold onto a cutting board, and cut into one inch squares.
    3. 3
      Bake at 350 degrees until browned (about 10 minutes). Remove from oven and allow to cool.
    4. 4
      Thoroughly mix cream cheese, blue cheese, and sun-dried tomatoes.
    5. 5
      Spread each pastry square with about 1/4 teaspoon cheese mixture. (This process is made much easier by using a pastry bag and piping the softened mixture onto the pastry.).
    6. 6
      Top each with a small dab of pesto sauce.
    7. 7
      Sprinkle with walnuts then Parmesan cheese.
    8. 8
      Put onto an un-greased cookie sheet, and broil just until cheese melts (about 3 to 4 minutes).
    9. 9
      Serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Cheese and Sun-Dried Tomato Mini Tarts

    Serving Size: 1 (75 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 422.8
     
    Calories from Fat 292
    69%
    Total Fat 32.5 g
    50%
    Saturated Fat 12.4 g
    62%
    Cholesterol 35.6 mg
    11%
    Sodium 414.0 mg
    17%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.0 g
    4%
    Protein 9.3 g
    18%

    The following items or measurements are not included:

    pesto sauce

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