A quick and easy, cheesy
fruit tart using refrigerated crescent roll dough for the crust,
spreadable Wisconsin cold pack cheddar or Swiss cheese and seasonal
fruit. Serve as an appetizer or dessert.
Tangy
Fruit Tart
- 1 (8-ounce) can refrigerated
crescent roll dough
1 (8-ounce) container Wisconsin Cheddar or Swiss Cold Pack cheese
Apples, pears, nectarines, and grapes
Lemon juice
Pecan halves
- Separate refrigerated
crescent roll dough into triangles. Place on 10 to 12 inch tart
pan, pressing edges together to form crust. Bake at 375°F
(190°C) for 11 to 13 minutes. Cool.
- Spread Cheddar or Swiss
Cold Pack cheese on cooled crust.
- Dip sliced fresh fruit
(apples, pears, nectarines and grapes) in lemon juice to prevent
browning. Drain well and place on cheese with pecan halves in
a circular pattern.
Makes12 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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