Blueberry Cheese Tarts are the easiest appetizers ever! They’re a little savory and a little sweet with melty Brie cheese surrounded by blueberry jam and topped with fresh berries.
Savory appetizers are great, but there’s something about a small, sweet bite before dinner that always wins me over. These Blueberry Cheese Tarts are so easy to make with just a few ingredients and some fresh berries! It’s the bite-sized version of my blueberry brie grilled cheese sandwich.
Is it a dessert or an appetizer? Can it be a dessert appetizer? Is there such a thing? It’s more sweet than savory with the addition of the blueberry preserves. I’d serve them as hors d’oeuvres I think versus a dessert since they are so small.
I made them in a mini muffin pan, but I may try next time to see how they are in a regular sized muffin pan. The crescent rolls as they come out of the package are too big to fit in the mini muffin pan so I had to rip the dough to make it fit properly.
- Crescent rolls: I love to keep my recipes easy, and refrigerated crescent roll dough does just that! Just pop the can and roll the dough flat. No mixing and measuring for dough here!
- Blueberries: Blueberries are one of my favorite fruits, and they’re perfect for small bites! You could always use other fresh berries, like strawberries or blackberries too.
- Blueberry Jam: I usually match the jam with my berries, but you could always do mixed berry cheese tarts with a combination of yummy fruits!
- Brie: This soft cheese is made to be friends with berries. You can also use a Riopelle if you can find it!
- Walnuts: This is optional but gives the appetizer a great crunch. The nuttiness complements the cheese and berries beautifully.
What I Used For This Recipe
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- Cutting board: There’s barely any cutting in this easy recipe! I spread the crescent roll dough on the cutting board to make the dough cups.
- Measuring spoons: You only want ½ teaspoon of jam in every tart so they don’t overflow. If you use a regular muffin pan, you can use more jam and cheese!
- Mini muffin pan: I love how bite-sized a mini muffin pan recipe is! This one’s totally nonstick so your muffins, cupcakes, or tarts will never stick.
How To Make It
- First, unroll the crescent roll dough and separate the triangles. Stuff pieces of dough into the mini muffin pan to make dough cups. You’ll need to rip the triangles to fit.
- Add a little blueberry jam to the dough cups. Then, top with a punch of crushed walnuts and a chunk of Brie.
- Finally, bake these easy cheese tarts until the dough is puffy and golden brown. Let it cool for a few minutes before topping the melty cheese with fresh blueberries.
Do Cheese Tarts Need To Be Refrigerated?
These delicious sweet appetizers can be left at room temperature for about 4 hours.
If you’re making these for a party, they’re easy to make right before guests arrive!
I like these served warm so the Brie is super gooey and the jam is, too. You can always refrigerate leftover cheese tarts for up to 4 days.
To reheat, pop them in a warm oven and bake just until the cheese is melted again.
Can I Freeze Cheese Tarts?
These are so easy and go so fast, I rarely have leftovers to worry about!
If you have leftovers, you can definitely freeze them. Make sure they’re completely cooled first. Then, wrap each one in clingfilm and freeze.
Let them thaw in the fridge overnight before serving again. You can reheat them or serve them cold. I’ve been known to enjoy both!
What To Serve With This
I could eat a whole dinner of just appetizers. I’m a grazer.
Pizza can be an appetizer, too! This hot pizza dip is made from layers of cream cheese, pizza sauce, mozzarella cheese, and all your fav toppings.
Cheese on cheese, please! These keto cheese balls are a great appetizer for all your low-carb guests. Plus, who doesn’t love bacon?
Your guests will love these chicken fajita cups, also made in a muffin tin! Wonton cups stuffed with all the fajita veggies and some juicy chicken are so decadent and so easy.
More Sweet Recipes You’ll Love
- Blueberry Tea Cake
- Cream Cheese Fruit Tarts
- Rustic Blueberry Lemon Tart
- Banana Chocolate Chip Muffins
- Blueberry Crackle Cake
Do you have any amazing appetizer recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 1 (8oz/235g) can Pillsbury refrigerated crescent rolls
- ¼ cup blueberry jam
- ¼ cup toasted walnuts, coarsely chopped
- 1/2 cup Brie cheese, rind removed, cut into chunks
- ¼ cup blueberries
- Preheat oven to 350°F.
- Unroll the crescent roll dough and rip along the perforations. Fit the dough into individual mini muffin pan. You may need to rip the dough apart to make it fit. They should look like little dough cups.
- Add about ½ tsp blueberry jam to each tart. Top with a pinch of the walnuts and 1 chunk of the cheese.
- Bake for 16 minutes until the dough is a golden brown. Cool for a few minutes before removing from the mini muffin pan. Top each tart with fresh blueberries.
You can also use Riopelle cheese.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 142mgCarbohydrates: 14gFiber: 1gSugar: 6gProtein: 4g