Mini Manchego-Tomato Chutney Tartlets

Name: Mini Manchego-Tomato Chutney Tartlets
Yield: Makes 5 to 6 servings
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

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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 www.aleciaschutney.com.) Mango chutney is a relatively close alternative to this zesty preserve. Prep: 5 minutes; Cook: 5 minutes.

By Katherine Cobbs

Recipe by MyRecipes November 2008

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Recipe Summary

Yield:

Makes 5 to 6 servings

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

Step 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.

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Step 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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Mini Manchego-Tomato Chutney Tartlets

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Recipe Summary

Ingredients

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Mini Manchego-Tomato Chutney Tartlets

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Mini Manchego-Tomato Chutney Tartlets