These easy cranberry goat cheese tarts are filled with creamy goat cheese, cranberry sauce, and spiced nuts. Quick to make and a perfect appetizer for Thanksgiving or Christmas.
We love appetizer nights and I am always looking for something new to add to our menu. These cranberry goat cheese tarts were created when I wanted something different, but didn’t want to go to the store. I opened my fridge and saw some goats cheese and left over cranberry sauce and came up with these tasty little morsels.
These tarts look fancy, but are actually really easy to make. And they are so good. The creamy goats cheese with cranberry is a perfect combination. I always make my own cranberry sauce using my recipe for cranberry orange sauce, but if you want to keep things super easy, you can just use canned.
The part of this recipe that takes the longest is rolling and cutting the tart shells, which are made from refrigerated crescent rolls, but even that only takes a few minutes. If you don’t feel like rolling you can simply use pre-made frozen tart shells.
Regardless of how you choose to make them, your guests will love these mini tarts and they will never guess how easy they were to prepare.
HOW TO MAKE CRANBERRY GOAT CHEESE TARTS
To make the tarts, start by making the almond topping. Roughly chop the almonds with a sharp knife, then place them in a bowl, add the butter, sugar and cinnamon, stir it up and set it aside.
If you don’t feel like chopping the almonds yourself, sliced almonds will work as well.
Next you will need to make your tart shells. Place a large piece of parchment paper on the counter, then open the tube of crescent rolls and unroll them onto the parchment.
Pinch together any seams that have separated, then place a second piece of parchment on top of the crescent rolls.
Using a rolling pin, roll the dough out to about 10×16 inches then carefully remove the paper.
Next, cut the dough into 24 small squares. I like to use a pizza cutter for this, but a sharp knife will work too.
Now, lightly spray your mini muffin tins with non stick spray and gently press one square into each cup.
Fill the tarts with a scoop of goat cheese, then a scoop of cranberries, then top them with the almonds.
Now pop them in the oven to bake at 375 degrees for about 15 minutes until tart shells are lightly browned.
Wait about 5 minutes, then remove the tarts from the pan and serve.
These tarts are wonderful either warm or cold, so you can serve them right away, or serve them later. Either way, they will be gobbled up in no time.
THINGS TO KNOW & HELPFUL HINTS
- Can I make the tart shells with something other than crescent rolls? Sure! Crescent rolls make these fairly easy, but if you can’t get them where you live you could use puff pastry. If you want to make things even easier, you can use pre-made frozen tart shells.
- Can I use a different cheese? Yes, absolutely. Brie would be a great choice, or you can use any other soft cheese that you like.
- Do I have to use the nuts? Nope. I like the crunch that they add, but if you don’t like nuts, or have an allergy, just leave them off.
OTHER RECIPES YOU MIGHT LIKE
Cranberry Goat Cheese Tarts
- 1 Tube Refridgerated crescent rolls
- 1/2 Cup Whole almonds raw
- 1 Tbsp Butter melted
- 2 tsp Sugar
- 1/4 tsp Cinnamon
- 1/2 Cup Soft goat cheese
- 1/2 Cup Cranberry sauce
- Preheat oven to 375 degrees
- Chop almonds coarsely with a sharp knife. Place the chopped almonds in a bowl and add the melted butter, sugar and cinnamon. Stir to combine and set aside.
- Take crescent rolls out of the tube and carefully unroll them onto a large piece of parchment paper. Pinch together any seams that have separated.
- Place another large piece of parchment on top of the crescent rolls and with a rolling pin roll into a rectangle about 10×16 inches.
- Carefully remove the top layer of parchment, then cut the crescent rolls into 24 small squares. (A pizza cutter makes this easy)
- Lightly spray 24 mini muffin cups with non-stick spray and then gently press each square into a cup.
- Add a scoop of goat cheese, then a scoop of cranberry sauce, then top each tart with the almonds.
- Place pans in the oven and bake for 15 minutes until tart shells are lightly browned.
- Let cool about 5 minutes and then remove from the tins and serve.