Gorgonzola Cocktail Tarts
- Ready In:
- nonstick vegetable cooking spray (like Pam)
- 3 large eggs
- 1 1⁄4 cups low fat cottage cheese (1% or 2%)
- 1 cup buttermilk baking mix (like Bisquick)
- 1⁄4 cup butter, melted
- 3 tablespoons sour cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon Mrs. Dash garlic and herb seasoning
- 2 teaspoons fresh rosemary, finely chopped, finely chopped
- 1 cup crumbled gorgonzola (about 6 ounces)
- pine nuts (optional) or walnut halves (optional)
- Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them. Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
- Whisk eggs in a large bowl and then add next 8 ingredients and whisk to blend well. Stir in Gorgonzola cheese.
- Preheat oven to 400 degrees (slightly lower if using in convection/bake mode). Spray forty-eight of 1¾” diameter muffin cups (2 pans) with nonstick spray and run a clean finger around each to make sure sides of cups are greased.
- Fill each cup to just below the top (less than a full tablespoon) with batter. Top batter in each cup with pine nuts or walnut halves, if desired.
- Bake tarts until golden and puffed. This will be 15-20 minutes typically, but may vary based on oven calibration. Keep a close eye on them so as not to burn them.
- Remove from pans onto cooling rack after 2-3 minutes of in pan cooling.
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RECIPE SUBMITTED BY
I always thought I wanted to own my own restaurant until I was the guest chef twice at a local restaurant raising money for my favorite charity. I said to myself, "why would you want to work 7 days a week, 20 hours a day and never get a vacation?". So, I abandoned that idea over 30 years ago and now my wife and I just do a lot of entertaining and cooking for our friends and neighbors.