Miniature Tartlets with Walnuts, Brie and Grape Salsa

Prepare the grape salsa by combining halved seedless red grapes, coarse salt, chopped scallion greens, balsamic vinegar, walnut oil, fresh rosemary, minced garlic, and freshly ground pepper in a small bowl. Let the mixture sit for 10 minutes to allow flavors to meld.

Remove the rind from the Brie and cut the cheese into small cubes or thin slices, using approximately 1/6 ounce per tartlet shell.

Toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate to cool.

Place the miniature savory pastry shells on a serving platter or work surface. If the shells are not pre-baked, bake them according to package directions and let cool slightly before filling.

Divide the Brie pieces evenly among the 48 pastry shells, placing a piece in the bottom of each shell.

Spoon approximately 1/2 teaspoon of the grape salsa mixture into each filled tartlet shell, distributing the liquid and solids evenly.

Top each tartlet with a small pinch of the toasted walnuts, using about 1/2 teaspoon per shell.

Serve the assembled tartlets immediately on a chilled platter to keep the Brie cool and the pastry shells crisp.