Goat Cheese, Nectarines, Balsamic Vinegar, and Basil to be exact.
So when I had leftover nectarines and strawberries that needed using, I knew I had to recreate something using those essential flavors.
I NEEDED to eat that flavor combo again!
I really think the strawberries even upped the ante too, I would make these little tarts again in a heartbeat.
Although, let me clarify… they weren’t quite “little”… I did use my jumbo muffin pans.
Despite the jumbo-ness… I did eat two for lunch. (And the other two for dinner, ha!) This flavor combo is that good! So… now that you want to make them, I’ve provided the recipe below! :)
Individual Strawberry-Nectarine Balsamic Tarts
(Please note, this is not an exact science, and I did not measure… use your eyeballs!) :)
Sliced Nectarines and Strawberries
Good Balsamic Vinegar (or Regular Balsamic you’ve reduced on the stove so that it is thick and syrupy!)
In a jumbo muffin pan, splice together two crescent rolls so it creates a little cup. Press together the edges so it seals in the bottom, and wrap around the extra dough to create higher edges at the top. Crumble some goat cheese into the bottom of the cup. Fill the cup with the sliced fruit. Crumble some more goat cheese on top. Drizzle with Balsamic and bake at 375F for about 15 minutes or until crescent dough is golden brown. Remove from oven and remove from pan. Top with Basil and serve!
I ate them both warm and cold, and while delicious both ways, I’d prefer straight out of the oven!
It took two crescent rolls per tart, and probably 1/2-3/4 cups of sliced fruit for each, so base your grocery list on how many you want to make.
I’m thinking these would be a great appetizer or side dish for a gathering! Especially since they are individual in nature. :)
I definitely can’t wait to make them again this summer… because unfortunately (or fortunately?), this flavor combo is still stuck in my head!