These bite size appetizers take a little time to make, but I think they are worth it when you have the time. The crust is made up of butter, cream cheese and Asiago cheese, which is a great start. The filling has a wonderful combination of sweet onion, apple, balsamic vinegar, and bacon. Make sure to press the pastry dough all the way up the sides of the muffin cups so the tart shells will be deep enough to hold a generous amount of filling. Enjoy!
1/2 C. butter, softened
4 oz. cream cheese, softened
1 C. (4 oz.) shredded Asiago cheese, divided
1 1/4 C. all-purpose flour
2 Tbsp. butter
1 3/4 C. diced sweet onion
1 3/4 C. peeled and diced Granny Smith
apples (about 2 large)
1 Tbsp. light brown sugar
1 Tbsp. balsamic vinegar
1/2 tsp. freshly ground black pepper
1/8 tsp. table salt
4 bacon slices, cooked and finely
chopped
Beat first 2 ingredients and 1/2 cup Asiago cheese at medium speed with and electric mixer until creamy. Gradually add flour, beating at low-speed until blended. Shape mixture into 24 balls; place on a baking sheet. Cover and chill 1 hour.
Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat; add onion, and saute 5 minutes. Add apple and next 4 ingredients, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.
Preheat oven to 350 degrees. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough into muffin cups, forming a shell. Sprinkle bacon into shells; top with apple mixture, mounding mixture slightly. Sprinkle with remaining 1/2 cup Asiago cheese.
Bake at 350 for 20 to 25 minutes or until golden brown. Remove from pan to a wire rack.
