Tangy Fruit Tart
A quick and easy, cheesy fruit tart using refrigerated crescent roll dough for the crust, spreadable cold pack cheddar or Swiss cheese and seasonal fruit. Serve as an appetizer or dessert.
1 (8-ounce) can refrigerated crescent roll dough
1 (8-ounce) container Wisconsin Cheddar or Swiss Cold Pack cheese
Apples, pears, nectarines, and grapes
- Separate refrigerated crescent roll dough into triangles. Place on 10 to 12 inch tart pan, pressing edges together to form crust. Bake in a preheated oven 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.
Makes 12 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.