Mini Manchego-Tomato Chutney Tartlets

recipe
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.

Yield:

Makes 5 to 6 servings

Recipe from


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

Preparation

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.

Note:

Katherine Cobbs,

November 2008
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