Grape Salsa, Brie and Walnut Tarts

On turkey day this is what my guests will be biting into first. I did a trial run yesterday with my older brother. After tasting just one, he looked at me and said "ten." I live for tens, I rarely get them, lots of eights and nines, just not many tens.How could you go wrong? A crispy filo cup filled with toasted walnuts, warm brie and grape salsa. Now you ask, 'what the hell is grape salsa?' I can't really explain, you are just going to have to read on. I just know its the perfect topping to this delectable appetizer.

• 1 cup of seedless red grapes cut in half
• Kosher salt
• 1 tablespoon finely chopped green onion
• 1 teaspoon of balsamic vinegar
• 1 teaspoon of olive oil
• 1/4 teaspoon chopped fresh rosemary
• 1/4 teaspoon minced garlic
• ground pepper
• 2 packages of mini filo shells (I purchased Athens brand, 15 baked shells in each box)
• 1/2 cup walnuts, toasted and chopped
• 8 ounces of brie, rind removed (I prefer French Brie)

Pre heat oven to 325. Place the grapes and kosher salt in a food processor, mix till coarsely chopped. Put chopped grapes in a strainer, let sit for 10 minutes. I pressed down on chopped grapes to remove excess liquid. Separately mix the green onion, vinegar, oil, rosemary, garlic and pepper. Mix in the strained grapes. Now you may say to yourself, "let me just take a swig of this fresh grape juice that I just going to toss.." Don't, the salt kills it. I did this because I hate waste, I totally gagged. Just pour it right down the drain.

Now you are ready to assemble these lil tartlets. Place the shells on a baking sheet and fill each one with about 1/2 teaspoon of toasted walnuts. Now top the walnuts with a small amount of brie (a little less than 1 teaspoon). Finally add the grape salsa on top, again about 1/2 a teaspoon. Bake for about 7 minutes and serve immediately. Just wait for the "tens."