1 3/4 c. Granny Smith apples, peeled and diced (about 2 large)
1 Tbsp. light brown sugar
1 Tbsp. balsamic vinegar
1/2 tsp. pepper
1/8 tsp. salt
4 bacon slices, cooked and finely chopped
2 tsp. fresh thyme leaves
1) Beat 1st 2 ingredients and 1/2 c. Asiago cheese
at medium speed with an electric mixer until creamy.
Gradually add flour, beating at a low speed until
blended. Shape mixture into 24 balls; place on a
baking sheet. Cover and chill 1 hour.
2) Meanwhile, melt 2 Tbsp. butter in a medium
skillet over medium high heat; add onions and saute
5 minutes. Add apple and next 4 ingredients and
cook, stirring occasionally, 10 minutes or until
golden brown. Remove from heat and cool completely.
3) Preheat over to 350. Place dough balls into
cups of of a lightly greased 24 cup miniature
muffin pan; press dough into a muffin cups,
forming a shell. Sprinkle bacon into shells; top
with apple mixture, mounding slightly. Sprinkle
with remaining Asiago cheese.
4) Bake at 350 for 20-25 minutes or until golden
brown. Remove from pan to a wire rack and sprinkle
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