Mini Manchego Tomato Chutney Tartlets Recipes

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MINI MANCHEGO-TOMATO CHUTNEY TARTLETS



Mini Manchego-Tomato Chutney Tartlets image

For these delicious tartlets, Katherine Cobbs likes 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 .A Katherine Cobbs recipe, Coastal Living Magazine, November 2008 edition. Katherine always includes store-bought ingredients like puff-pastry dough, chutney and so forth to make preparations easier and the day less stressful.

Provided by Manami

Categories     < 15 Mins

Time 10m

Yield 5-6 serving(s)

Number Of Ingredients 4

2 ounces package frozen mini miniature phyllo cups
1 cup finely grated manchego cheese (about 2 ounces) or 1 cup finely grated mahon cheese (about 2 ounces)
3 -4 tablespoons tomato chutney or 3 -4 tablespoons mango chutney
fresh marjoram (leaves)

Steps:

  • Preheat oven to 400°F
  • Arrange phyllo shells on a baking sheet.
  • Divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
  • Bake at 400° for 5 to 8 minutes or until bubbly.
  • Garnish with a few small marjoram leaves, if desired, and serve tartlets hot.

Nutrition Facts : Calories 32.2, Fat 0.7, SaturatedFat 0.2, Sodium 52, Carbohydrate 5.7, Fiber 0.2, Protein 0.8

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