10 minutes
Cook Time
12 minutes
Cooking Level


  • 1 Pure Flavor® Alonna Canary Melon, diced
  • 3.5 oz brie cheese, cut into ½-inch cubes
  • 2 1.9 oz packages phyllo shells
  • 1 oz prosciutto, diced
  • ⅓ cup blue cheese, crumbled
  • 3 tbsp pomegranate arils
  • 2 tbsp basil, thinly sliced
  • 2 tbsp honey


Step 1

Preheat oven to 350°F.

Step 2

Arrange mini shells on a baking sheet.

Step 3

Evenly fill the shells with brie and blue cheese. Bake 10-12 minutes, or until the cheese melts.

Step 4

In a small skillet on medium heat, cook the prosciutto until crispy.Transfer to a paper-towel lined plate.

Step 5

Transfer the baked tarts to a serving tray. Garnish with prosciutto, melon, pomegranate, basil and honey.

Recipe created by Laura Ashley Johnson

Read Reviews

Write a Review


Javascript is required to submit this form.

Close message box.