Cheese Tartlets
Okay, fair warning – these little bites are hard to stop eating! Creamy cheddar touched with a mild note of spice from paprika and dry mustard plus a touch of savory from worcestershire spooned into crisp shells then topped with a sprinkling of Parmesan cheese. Oh, and tucked inside you'll find a bite of olive, tomato, ham, or toasted pecans! They might be small but they deliver a mouthful of wonderful!
Equipment
- Double boiler
- Baking sheet, lined with parchment paper or a silicone liner
Ingredients
- 8 ounces sharp white cheddar cheese, grated, about 3 cups
- 2 tablespoons heavy cream
- ¾ teaspoon dry mustard
- ¼ teaspoon paprika
- ¼ teaspoon Worcestershire sauce
- 15 mini phyllo shells, one package*
- 2 tablespoons grated Parmesan cheese
- Optional additions – sliced cherry tomatoes, sliced green olives, sliced ham or toasted pecans
Instructions
- Preheat he oven to 350-degrees. Set a double boiler over a pan of simmering water over medium-low heat. Add the grated cheddar cheese and the heavy cream.
- Cook stirring occasionally until the cheese is melted and smooth, about 15 minutes.
- Turn off the heat and stir in the dry mustard, paprika, and Worcestershire sauce.
- Place the phyllo shells on a baking sheet lined with parchment paper or silicone liner. Place the tomatoes, olives, ham, or pecans in the bottom of the shells*.
- Using a small spoon fill each of the shells with the cheese filling. Sprinkle each tartlet with the Parmesan cheese.
- Bake in a 350-degree oven for about 7 minutes or just until the cheese starts to bubble and is heated through.
- Serve hot or at room temperature.
Notes
*Athens Phyllo Shells can be found in the freezer section of most food markets or purchased online.
*I use a variety of additions for shell, i.e., a few with pecans, a few with olives, etc. Then your guests can pick their favorite.
These can be made ahead and reheated in a 350-degree oven for about 8 minutes.