2 tubes (8 ounces each) refrigerated crescent dough sheets or rolls
1/2 cup diced fresh strawberries
1/2 cup diced grape tomatoes
2 packages (8 ounces each) Cream Cheese, softened
8 ounces Emmenthal Swiss cheese, shredded (2 cups)
1 teaspoon garlic powder
1 cup minched fresh basil
Salt and pepper to taste
1 cup fresh blueberries
1 Heat oven to 350°F.
2 Unroll one crescent dough sheet on a parchment paper-lined cutting board to a 12 x 8-inch rectangle. (Press to seal perforations if using crescent rolls.) Cut into 24 squares, about 2-inches each. Repeat step with remaining dough sheet.
3 Gently press squares into ungreased mini muffin cups. Bake for 10-12 minutes or until golden brown. Cool completely in pans on wire racks.
4 Meanwhile, combine strawberries and tomatoes in a bowl.
5 Beat the cream cheese, Emmenthal and garlic powder in a large bowl until combined. Add basil; beat just until blended. Season with salt and pepper to taste.
6 Pipe or spoon cheese mixture into crescent shells. Top 9 tartlets with blueberries. Top 18 tartlets with strawberry-tomato mixture. Arrange tartlets in a flag design on a serving platter.