Mini Manchego-Tomato Chutney Tartlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For these delicious tartlets, I like to use Alecia's Tomato Chutney, an Alabama-made product worth ordering. (Call 205/352-4900 or visit .) Mango chutney is a relatively close alternative to this zesty preserve. Prep: 5 minutes; Cook: 5 minutes. Ingredients:
1 (1.9-ounce) package frozen mini phyllo pastry shells |
1 cup finely grated manchego or mahón cheese (about 2 ounces) |
3 to 4 tablespoons tomato chutney or mango chutney |
garnish: fresh marjoram leaves |
Directions:
1. Preheat oven to 400°. Arrange phyllo shells on a baking sheet. Divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
2. Bake at 400° for 5 to 8 minutes or until bubbly. Garnish with a few small marjoram leaves, if desired, and serve tartlets hot.
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