Gorgonzola, Fig And Walnut Tartlets - cooking recipe

Ingredients

1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
6 dried figs (1/3 cup) or 6 pitted dates, coarsely chopped (1/3 cup)
1 tablespoon packed dark brown sugar
1/8 - 1/4 teaspoon ground cinnamon
1/4 cup fisher chef's naturals chopped walnuts
1/2 cup crumbled gorgonzola (2 oz)
1 tablespoon honey

Preparation

Heat oven to 425\u00b0F Unroll pie crust on flat surface. Using 2-inch cookie cutter, cut 24 rounds from pie crust, rerolling crust scraps if necessary. Gently press 1 round in bottom and up side of each of 24 ungreased mini muffin cups.
In small bowl, mix figs, brown sugar, cinnamon and walnuts. Spoon slightly less than 1 teaspoon fig mixture into each cup. Break up any larger pieces of cheese. Top each tartlet with slightly less than 1 teaspoon cheese.
Bake 7 to 11 minutes or until bubbly and golden brown. Remove tartlets from pan to serving plate. Drizzle tartlets with honey. Serve warm.