Cheese and Fruit Tartlet

Back in the late 80's I remember first hearing the phrase "real men don't eat quiche!" And those that believe that probably also believe real men wouldn't eat light salads, fruit kabobs, soups, little appetizer's or other 'froo froo' food.... and well, those same men would be awfully hungry wouldn't they!?

Real men do eat quiche. And appetizers and soup and leafy green salads with tiny little craisins and raspberry vinaigrette. Real men also have been known to read recipe books and magazines and (gasp), cook! This recipe, from one of my favorite sources, Southern Living is from 2008 but is timeless and also ready to be adapted to whatever tastes your guests like or how creative you feel like being. Men, women... everyone can like an appetizer like this.

Cheese and Fruit Tartlet

24 Tartlet Shells or Phyllo cups, etc.
2 oz Gorgonzola cheese
1/2 cup peach fruit spread
3 T chopped roasted salted almonds

Preheat oven to 350°. Arrange pastries on a baking sheet. Cut Gorgonzola cheese into 24 very small pieces. Spoon 1/4 rounded teaspoonful peach fruit spread into each shell; top with cheese. Sprinkle evenly with chopped roasted salted almonds. Bake tartlets at 350° for 5 to 6 minutes or until cheese is melted.

Ginger-Brie Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting ginger preserves for peach fruit spread and 3 oz. Brie, rind removed, for Gorgonzola cheese.

Pear-Havarti Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting pear preserves for peach fruit spread and 2 oz. Havarti cheese for Gorgonzola cheese.

Spicy-Sweet Goat Cheese Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting red pepper jelly for peach fruit spread and 2 oz. goat cheese for Gorgonzola cheese.