1 (14.1-ounce) package refrigerated pie crusts
4 ounces cream cheese, softened
1 1/2 teaspoons sugar
1 teaspoon balsamic vinegar
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil leaves
1 pound (2 cups) plum tomatoes, cored, seeded, cut into strips
2 teaspoons olive oil
1 1/2 to 2 teaspoons lemon juice
2 cups arugula
Salt, if desired
Pepper, if desired
Heat oven to 400ºF.
Roll out pie crusts on lightly floured surface to about 1/8 inch thickness. Cut out 12 circles, using 4 1/2-inch round cookie cutter. Press 1 dough circle into each ungreased muffin pan cup. Bake tartlet shells 5 minutes.
Combine cream cheese, sugar and vinegar in bowl; beat at medium speed until smooth. Add chopped cheese, Parmesan and basil; beat until well mixed.
Spread 1 tablespoon cheese mixture into each hot, partially baked tartlet shell. Divide tomatoes evenly over cheese mixture. Top each with 1 teaspoon cheese mixture.
Bake 8-10 minutes or until crust is golden brown and filling is bubbly.
Combine olive oil and lemon juice in bowl; stir in salt and pepper, if desired. Add arugula; toss lightly. Top tomato tartlets with arugula.
- Arugula is an aromatic salad green with peppery mustard flavor. It is sold in small bunches and is bright green in color.
- Use 4 1/2-inch bowl or plate as cutting guide for crusts if you do not have 4 1/2-inch round cookie cutter.
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