These savory brisket jam and smoked gouda tarts deserve a spot on your next Superbowl table.
I originally created my brisket jam to use on top of burgers and as a filling for tacos.
But, I have been dying to use it in an appetizer.
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- 1 1/2 cups brisket jam
- 1 block cream cheese, softened
- 8 ounces of smoked gouda, shredded
- 2 Tablespoon butter, melted
- 1 teaspoon granulated garlic
- 2 containers crescent rolls
- Preheat oven to 375 degrees Fahrenheit.
- If you are removing brisket jam from the refrigerator that you made ahead of time, re-heat the brisket jam on the range until fats are combined.
- Mix the softened cream cheese and gouda. It will not be smooth. It will be crumbly.
- Remove the crescent rolls from one of the containers.
- Keep one section of 4 crescents together. Set the other section to the side.
- Sprinkle a surface lightly with flour and place the section on the flour.
- Gently seal the dotted lines of the crescent dough to create one solid piece of dough.
- Flour a rolling pin, and lightly roll the dough to create a bigger, thinner rectangle of dough.
- Cut the dough vertically down the center so that is in two even halves.
- Cut the dough horizontally in three even sections, this will give you 6 squares of dough.
- Repeat the process with the second section of the original container as well as the second container of crescent dough. This will give you 24 tarts.
- Grease your muffin tins.
- Place the squares of dough in the tins.
- Add the granulated garlic to the melted butter.
- Then gently brush the butter onto the squares.
- Place 1 1/2 teaspoons of the gouda mixture onto the dough.
- Top with a hearty scoop of the brisket jam.
- Place another 1 1/2 teaspoons of the gouda mixture on top of the brisket jam.
- Repeat the process with the remaining squares.
- If you have any butter left, gently brush it over the top of the cheese.
- Bake in the oven for 12-15 minutes until the dough is a golden brown.
- Remove from the oven and allow to sit in the tins for 5 minutes before removing to a cooling rack to finish cooling.
- Serve immediately.
These tarts are delicious as is, but you can also top them with a dollop of my chipotle crema.
- 2 chipotle peppers in adobo sauce
- 1/4 cup mayo
- 1/4 sour cream
- 1 teaspoon granulated garlic
- 1 teaspoon chicken bouillion
- juice of one lime
Mix it all together. Chill.
- Prep Time: 10 minutes
- Cook Time: 12
- Category: Appetizers
- Cuisine: American
Keywords: brisket jam, tarts, smoked gouda, appetizer
Drop me a comment below and let me know what you think of my Savory Brisket Jam and Smoked Gouda Tarts.
Make sure to tag me on social media if you make them.
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