Ingredients for Cranberry Gorgonzola Appetizer Tart
- Refrigerated Pie Crust
- 4 ounces cream cheese, softened
- Gorgonzola
- 2 tablespoons milk
- 1 large egg
- Dried Sweetened Cranberries
- 2 tablespoons chopped green onions
- 1/4 cup chopped pecans
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How to Make Cranberry Gorgonzola Appetizer Tart
- Preheat oven to 450°F (232°C).
- Prepare one 9-inch pie crust in a tart pan with a removable bottom, following package directions for a baked shell.
- Trim any excess pie crust, ensuring it's even with the top of the pan.
- Bake for 9-11 minutes, or until lightly golden brown.
- Let cool for 10 minutes.
- Reduce oven temperature to 375°F (190°C).
- In a medium bowl, combine 4 ounces cream cheese (softened), 2 ounces Gorgonzola cheese (crumbled), and 2 tablespoons milk.
- Beat with an electric mixer on medium speed until smooth and creamy.
- Beat in 1 large egg until well combined.
- Gently fold in 1 cup fresh or frozen cranberries and 2 tablespoons chopped green onions.
- Spread the mixture evenly into the baked tart shell and sprinkle with 1/4 cup chopped pecans.
- Bake for 20-25 minutes, or until the filling is set and lightly golden.
- Let stand for 30 minutes to allow the filling to set completely before serving.
- Cut into wedges and garnish with extra chopped green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
29g
Fat
49g
Carbs
5g
