Fourth of July Appetizer Tartlets

Active: 55 min | Yield: 48 tartlets

Ingredients

• 2 (8 ounce) tubes refrigerated crescent dough sheets or rolls
• 1/2 cup diced fresh strawberries
• 1/2 cup diced grape tomatoes
• 2 (8 ounce) packages Crystal Farms Original Cream Cheese, softened
• 8 ounces Wood River Creamery™ Cheddar Gruyere cheese, shredded (2 cups)*
• 1 teaspoon garlic powder
• 1 cup minced fresh basil
• Salt and pepper to taste
• 1 cup fresh blueberries

* This semi-hard cheese features a unique fusion of cheddar and gruyere. It’s creamy and aged to develop the perfect blend of sweet and nutty flavor notes.

Instructions

1. Heat oven to 350 degrees F.
2. Unroll one crescent dough sheet on a parchment paper-lined cutting board to a 12 x 8-inch rectangle. (Press to seal perforations if using crescent rolls.) Cut into 24 squares, about 2-inches each. Repeat with remaining dough sheet. Gently press squares into ungreased mini muffin cups.
3. Bake for 10 to 12 minutes or until golden brown.
4. Cool completely in pans on wire racks.
5. Meanwhile, combine strawberries and tomatoes in a bowl.
6. Beat the cream cheese, cheddar gruyere and garlic powder in a large bowl until combined.
7. Add basil; beat just until blended.
8. Season with salt and pepper to taste.
9. Pipe or spoon cheese mixture into crescent shells.
10. Top 9 tartlets with blueberries.
11. Top 18 tartlets with strawberry-tomato mixture.
12. Arrange tartlets in a flag design on a serving platter.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin