Springtime Baked Brie Tartlets

Blogging is so addicting fun for me, that posts are scheduled months ahead. But as a result, when I come across something new that I must make ASAP, posts get pushed back, which is exactly what happened to these baked brie tartlets.

I wanted to make them last Christmas, but now here it is April. Instead of postponing them until the following Christmas, I decided to make a springtime version. I mean, why not? Warm cheese isn’t only for winter holidays. And instead of cranberry chutney or some similar festive variety, I’m using strawberry onion chutney.

If you’re not familiar with cooked fruit chutneys, they are different from compotes in that there are savory components. My favorites to use are combinations of onion, garlic, and ginger. The resulting flavor profile includes a bit of zing, as well as sweetness.

Recently on Instagram, I saw a cheese board from Murray’s Cheese in New York City, and I asked about a certain beautiful, orange-rinded cheese. Turns out it’s called Brebisrousse D’Argental, a sheep milk cheese from Lyon, France.

I thought the orange rind and white paste would be beautiful paired with the strawberry chutney.

Just for the ease of preparing these tartlets, I purchased pre-baked phyllo cups. You just fill and serve, and they’re basically a one-bite size.

Springtime Baked Brie Tartlets

1 package (15) phyllo tartlets
Cheese of choice that melts easily, like Brie, Fontina, or Raclette
Strawberry chutney, or choice of zingy condiment
Good balsamic vinegar

Place the tartlets on a microwave-safe serving dish. Fill them about halfway with the cheese you’re using. Gently warm the cheese, using a low-strength microwave setting.

Add some of the chutney, and then top with a few drops of balsamic vinegar.

And you’re done.

I know I called these baked brie tartlets, but baking isn’t necessary, since all you have to do is warm the cheese. I also didn’t actually use Brie…

Now I get to have friends over and finish up this amazing cheese that I just discovered! Yes, it melts well, but it’s also good as-is!

Get creative with this kind of tartlet. You can choose your cheese, as I did, and also choose your condiment. There are so many available for purchase these days – from apricot to tomato chutneys.