Mini Manchego-Tomato Chutney Tartlets

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.

• Ready In: 10 mins
• Serves: 5-6

Ingredients

• 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

• Garnish

•  fresh marjoram (leaves)

Directions

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