1/2 c. good quality balsamic vinegar
4 oz. Gorgonzola cheese
2 egg yolks
1/2 Tbs. flour
3 Tbs. heavy cream
1/3 c. chopped cranberries
15 Athens Mini Phyllo shells
Place balsamic vinegar in a small pan and bring to a simmer over low heat. Cook slowly until reduced by 1/2 to 2/3. Remove from heat and let cool to room temperature.
Meanwhile, preheat oven to 325°. Place Gorgonzola, egg yolks, and flour in a mini processor and puree until smooth. Add cream and process to blend. Gently stir in chopped cranberries. Spoon 1 Tbs. filling into each Phyllo shell. Bake 15 minutes, or until filling is just set. Let cool. Drizzle tartlets with 2 Tbs. balsamic reduction. (Reserve remaining balsamic reduction for another use.) Serve immediately.
A simple, elegant choice for cocktail parties or holiday buffets.