• 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) Wisconsin cream cheese, softened
• 2 cups (8 oz) Wood River Creamery Original Cheddar Gruyere, shredded
• 1 teaspoon garlic powder
• 1 cup minced fresh basil
• Salt and pepper to taste
• 1 cup fresh blueberries

Heat oven to 350°F.

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 with the remaining dough sheet.

Gently press squares into ungreased mini muffin cups. Bake for 10-12 minutes or until golden brown. Cool completely in pans on wire racks.

Meanwhile, combine strawberries and tomatoes in a bowl.

Beat the cream cheese, cheddar gruyere and garlic powder in a large bowl until combined. Add basil; beat just until blended. Season with salt and pepper to taste.

Pipe or spoon cheese mixture into crescent shells. Top 9 tartlets with blueberries. Top 18 tartlets with the strawberry-tomato mixture. Arrange tartlets in a flag design on a serving platter.

Recipe and photo © Dairy Farmers of Wisconsin