In my opinion, it is high time to modernize the ubiquitous cranberry and brie appetizer.
The combo of sweet, salty, tart (and how easy it is to cook) is what makes it the ultimate in entertaining go-to recipes, but it's a little expected. So, we made a modern twist on that recipe for our latest Friends Who Fete party by folding in sage pears and topping it with hot honey, pomegranate seeds, and citrus zest.
seeded if you want it less spicy, for garnish
Make The Pear Filling: Heat the butter in a medium saucepan over medium-high heat. Add the shallots and season with salt and freshly ground black pepper. Cook until translucent, about 3 minutes, then add in the sage leaves and pears and cook until the pears are tender for about 2 minutes. Set aside until cool enough to handle, then discard the sage leaves.
Fill The Tarts: Heat the oven to 350°F and arrange the rack in the middle. Fill each tart with a small spoonful of cranberry sauce, cheese, and pears. Bake until the tarts are golden brown and cheese is melty about 20 to 25 minutes.
Make The Hot Honey: Meanwhile, in a small saucepan, bring the honey to a low boil. Add the jalapenos and cook one minute longer. Remove from the heat.
Store the hot honey in an airtight container in the fridge for up to one week. Warm before serving.
Serve The Tarts: When the tarts are ready, arrange them on a serving tray, drizzle the hot honey among them all, scatter the pomegranate seeds on top, then grate the mandarin zest over the tarts and serve.
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Photo Credit: This Mess Is Ours