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Mini Manchego-Tomato Chutney Tartlets

Yield Makes 5 to 6 servings
For these delicious tartlets, I like to use Alecia's Tomato Chutney, an Alabama-made product worth ordering. (Call 205/352-4900 or visit www.aleciaschutney.com.) 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

How to Make It

  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.