Best Mini Manchego Tomato Chutney Tartlets Recipes

Mini Manchego-Tomato Chutney Tartlets image

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

Savory Tomato Mini Tarts image

Provided by CIndytc

Categories < 60 Mins

Time 42m

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 13

1 (14 1/2 ounce) can diced tomatoes with basil, oregano and garlic, well drained
4 slices bacon, cooked and crumbled
3 green onions, chopped
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 small garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
2 (2 ounce) packages frozen mini phyllo tart shells
1/4 cup grated parmesan cheese
minced chives (optional)

Steps:

Preheat oven to 350 degrees.
In small bowl, combine the first 8 ingredients. In another bowl, combine Italian cheese and mayonnaise. Spoon tomato mixture into tart shells. Spread mayonnaise mixture over tops.
Place on an ungreased baking sheet;.
sprinkle with Parmesan cheese.
Bake at 350 degrees for 8 - 12 minutes or until lightly browned. Garnish with chives if desired.

Nutrition Facts : Calories 33.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 3.8, Sodium 75.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.8

Mini Manchego Tarts Recipe - (4.6/5) image

Provided by lorik

Number Of Ingredients 9

1 cup roasted red peppers
1 garlic clove
Pinch red pepper flakes
1 teaspoon red wine vinegar
1/3 cup toasted almonds
1/3 cup olive oil
1/2 pound manchego cheese, cubed
24 mini phyllo shells
Fresh parsley, chopped if desired

Steps:

Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds and olive oil in a food processor until finely chopped. Spoon a thin layer into mini phyllo shells. Top each with a cube of Manchego cheese and bake at 425°F until the cheese melts, about 8 minutes. Top with chopped parsley if desired.

Tiny Tomato Tarts image

Provided by Ree Drummond : Food Network

Categories appetizer

Time 45m

Yield 18 tartlettes

Number Of Ingredients 4

One 17.3-ounce package puff pastry, thawed
3 tablespoons basil pesto
4 Roma tomatoes sliced
Olive oil

Steps:

Preheat the oven to 400 degrees F.
Line 2 baking sheets with parchment paper.
On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
Using a fork, generously prick (dock) the pastry circles to the edges.
Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
Bake until puffed and golden, 15 to 20 minutes.