In case you haven't heard, I am still excited about the Oct. 1 Taste of Home Cooking School, which will be at The Vineyard Church in Urbana. To celebrate, I'm sharing lots of Taste of Home recipes between now and then.
Today’s is for Chicken, Pear and Gorgonzola Tarts, which also happens to include candied bacon.
This recipe, provided by Taste of Home, takes 30 minutes to prepare, five minutes to cook and serves 30.
Chicken, Pear and Gorgonzola Tarts
8 bacon strips
11/2 teaspoons brown sugar
1/4 teaspoon ground cinnamon
3/4 cup finely chopped cooked chicken breast
1/3 cup pear nectar
1/4 cup finely chopped dried pears
3 tablespoons apricot preserves
2 teaspoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/3 cup crumbled Gorgonzola cheese
Place bacon in a 15-by-10-inch-by-1-inch baking pan. Broil 4 inches from the heat for four to six minutes on each side or until crisp.
Combine brown sugar and cinnamon; sprinkle over bacon. Broil one minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble.
In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a baking sheet. Sprinkle with bacon and cheese.
Bake at 350 degrees for 5-7 minutes or until heated through. Serve warm.
(The photo was also provided by Taste of Home and used with permission.)