1 7.05-ounce refrigerated pie crust dough (such as Pillsbury)
1/4 cup room temperature cream cheese
1/3 cup room temperature goat cheese
¼ cup fig preserves
2 teaspoons balsamic
1/8 teaspoon black pepper
1. Preheat the oven to 425 degrees. Lightly butter a 12-cup mini-muffin cup pan.
2. Lightly flour your work surface and unroll the pie crust dough. Use a 2-inch straight or fluted-edged cookie cutter to cut 12 circles. Fit each circle into a mini-muffin cup, folding the edges up to form sides. Bake 10 minutes or until crusts are golden and cooked through. Let cool.
3. Stir cream cheese and goat cheese together until well-blended. Combine fig preserves, balsamic and black pepper in a separate bowl.
4. Spoon a mound of the cheese mixture into the cooled tartlet shells; drizzle with the fig sauce.
Makes 12 tartlets
Nutritional analysis for each tartlet: 105 calories, 2 g protein, 10 g carbohydrates, 0 g fiber, 7 g fat, 4 g saturated fat, 109 mg sodium