These scrumptious bites feature two of Colorado’s most famous products: MouCo cheese and juicy Western Slope peaches.
For Tartlettes
Ingredients
- 1 package frozen phyllo tartlette shells*
- 13.2 ounces MouCo Truffello Camembert cheese
- Peach Compote (recipe follows)
- 24 fresh thyme sprigs, to garnish
Directions
- Preheat oven to 400 degrees F. Divide cheese into 24 equal portions. Place 24 phyllo tartlette shells in a single layer on a large baking sheet lined with parchment paper.
- Place one portion of cheese in the bottom of each shell, then top with a spoonful of peach compote.
- Bake tartlettes 10-15 minutes, or until phyllo shells are golden brown and cheese is melted and gooey.
- To serve, garnish with additional peach compote (if desired) and a fresh thyme sprig. Serve hot.
For Peach Compote
Ingredients
- 2 pounds fresh Palisades peaches, diced into 1/2-inch cubes
- 3/4 cup (packed) golden brown sugar
- 1/3 cup dry white wine
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoons fresh rosemary, finely chopped
- Pinch of kosher salt
Directions
- Combine peaches, brown sugar, wine, thyme, rosemary, and salt in heavy medium saucepan.
- Cook compote over medium heat until liquid is reduced to medium-thick syrup, stirring occasionally, about 20 minutes.
Make-ahead tip: The Peach Compote can be made and refrigerated in an airtight container for up to three days.
