If you follow me you know I’m not big on making dessert. Though I love to eat a good dessert I’m not good at actually making one. Well I was standing in the deli line of my local grocer ordering our usual weeks worth of deli lunches when a flyer on the rack caught my eye. It was a flyer with recipes! I’m all about reading new recipes especially ones that come from the locals and what they carry. I flipped through and these Blueberry & Brie Tarts caught my eye. Not just because they looked delish but also because they looked easy to make. They were easy to make. Easy is what I’m talking about for dessert. They made the perfect bite of goodness for this weeks Sunday Supper theme. Finger foods! I don’t know about you but I could easily make dinner out of finger foods. If I’m throwing a party I’m serving about ten different finger foods. So the menu below is perfect for me since I have quite a few parties to plan this coming Summer. A special thank you to Christie from A Kitchen Hoor’s Adventures for hosting this fabulous event. You can also make these Gluten free if you purchase gluten free refrigerator pie crust. Or if you want to make your own crust, go for it! On to finger foods. On to dessert!
- 1 package of refrigerated pie crust (2 per pack)
- 3 spreadable wedges of Brie Cheese (I used Wee Brie, 40 cal a wedge)
- ¼ Cup of Blueberry Jam ( used a local homemade kind)
- Preheat oven to 350F
- Thaw pie pie crust on the counter until it's at room temperature.
- Unroll one crust and cut out 10-12 circles large enough to fit into a mini muffin pan. (I used a scalloped cookie cutter.) Unroll the second crust and repeat.
- Gently press each cut out into a mini muffin using your fingers, molding around the cup.
- Bake for 15-18 min, remove and allow them to cool on a wire rack.
- Using a teaspoon, fill each cup with jelly.
- Place all three wedges into a plastic baggy. Cut off the corner and carefully squeeze a teaspoon of cheese on top of the jam. Chill and Serve.
Pinky Appetizers
- Artichoke Jalapeno Bruschetta by Grumpy’s Honeybunch
- Bacon Wrapped Dates by Our Good Life
- Baked Blue Cheese Olive Bites by A Kitchen Hoor’s Adventures
- Baked Chicken Flautas by Cosmopolitan Cornbread
- Baked Piroshki (Russian Stuffed Rolls) by Curious Cuisiniere
- Blue Cheese & Buffalo Chicken Wonton Bites by Moore or Less Cooking
- Caprese Polenta Cakes by Eat, Drink and be Tracy
- Cherry Topped Brie Bites by That Skinny Chick Can Bake
- Chicken Pesto Pizza by Taste And See
- Classic Homemade Guacamole by Pies and Plots
- Fresh Vegetable Rainbow Rolls by Hezzi-D’s Books and Cooks
- Italian Fried Stuffed Olives by La Bella Vita Cucina
- Healthy Buffalo Chicken Kabobs by Hardly A Goddess
- Mini Feta Leek Quiche by FoodieTots
- Mini Mediterranean Shish Kebabs by Hey What’s for Dinner Mom?
- Pan Seared Bruschetta by Seduction in the Kitchen
- Raspberry Glazed Chicken Wings by Family Around The Table
- Sesame Chicken Fingers by An Appealing Plan
- Spicy Popcorn Chicken by Brunch-n-Bites
Manual Mains
- Battered-dipped Turkey Tenders by Cindy’s Recipes and Writings
- Beef Wellington Bites by Food Lust People Love
- Broccoli, Ham and Cheese Egg Muffin Cups by Cupcakes & Kale Chips
- Broccoli, Ham & Cheese Double Stuffed Potatoes by Simply Healthy Family
- Cheesy Baked Garlic Chicken Strips by Rants From My Crazy Kitchen
- Chicken Parmesan Sliders by The Chef Next Door
- Cuban Sandwiches by My World Simplified
- Ethiopian Injera and Tikel Gomen (cabbage, carrots and potato) by Caroline’s Cooking
- Fish fingers and Old Bay Dip by Jane’s Adventures in Dinner
- Gluten Free Chicken Nuggets by Gluten Free Crumbley
- Crunchy-Coated Haddock Fingers by Turnips 2 Tangerines
- Ham and Cheese Sliders by Feeding Big and More
- Mini Pizza Pockets by The Freshman Cook
- Mini Pizzas by Angels Home Sweet Homestead
- Ribs with Whiskey Maple Barbecue Sauce by Palatable Pastime
- Savory Beef and Veggie Hand Pies by Positively Stacey
- Spinach-Feta Rolls by Wholistic Woman
- Lasagna Cupcakes by A Mind Full Mom
- Tacos in Lettuce Wraps by Simple and Savory
- Thai Basil Chicken Lettuce Wraps by Casa de Crews
- Thai-Indian Beef Lettuce Cups by The Texan New Yorker
- Vegetarian Piadina Sandwich by she loves biscotti
- Yuca Fritters Stuffed with Cheese by Basic N Delicious
Digit Desserts
- Blueberry and Brie Tarts by Momma’s Meals
- Roasted Strawberry Hand Pies by Baking Sense
- Salted Caramel Cream Puffs by The Redhead Baker
Plus Plus Bite-sized Pavlovas and More Finger Food Recipes from Sunday Supper Movement
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I am not a big dessert maker either, but these sweet and savory bites are my kind of dessert! Plus, I mean brie cheese!! I need to make these for sure!
HaaHaa, I hardly ever make desserts but I love a really good one! In my opinion, anything involving fruit (or coffee liqueur;) makes a perfect dessert!
Easy but delicious! Loving the blueberries!
I tend to be a much more savory chef myself–but this I could handle!
These are adorable and look so tasty.
This recipe includes two of my favorite foods…blueberry and brie! I love that they’re are so easy and they look delicious!
I love brie and fruit. Heck, I love brie with ANYTHING! These look fabulous and I can’t wait to try them.