Are you getting your Thanksgiving menu thoughts in order? I’m beginning to. Just to make myself get more serious, I’m going to give this nifty subtitle to every post having to do with Thanksgiving this month:
Appetizers are on my mind today. I love tiny phyllo tart shells as a base for quick and super-delicious snacks. Ideas for fillings are limitless, but here are three, which make a varied and pretty presentation. The standard rule is 3 to 4 hors d’oeuvres per person, but factor in the huge meal to follow and anything else you might be serving as an appetizer.
Bake the tarts on a foil-lined baking sheet in a preheated 350°F oven for 10 minutes. Printable recipe here.
Black Bean and Cheddar Cheese Tarts
1 can black beans
1 onion, chopped
1 tbl. olive oil
1 small carrot, diced
2 tsps. cumin
grated cheddar cheese
frozen phyllo tart shells
Rinse and drain can of black beans well. Completely soften onion and carrot in olive oil in small saucepan. Add cumin and stir on low heat for 2 minutes. Add black beans and cook, stirring, for 5 minutes over medium heat.
Fill tart shells with black bean mixture. Top with a bit of grated cheddar cheese. Bake as directed above. If desired, top with a dab of salsa.
Fig, Cheese and Toasted Almond Tarts
Next time, I’m definitely using Bleu cheese, but you can use goat cheese or cream cheese, flavored or not.
Layer into each frozen phyllo tart shell (in this order): a dab of fig jam, a small bit of Bleu cheese, goat cheese or cream cheese. Top with a well-toasted almond. Bake as directed above.
Fig and Prosciutto Tarts
Layer into each frozen phyllo tart shell in the order given: a dab of fig jam, two tiny squares of mozzarella cheese and a folded 1“ square of prosciutto. Bake as directed above.
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Another quick idea is strips of crispy baked prosciutto topped with a Parmesan cheese slivers. (Bake the prosciutto on a foil-lined baking sheet at 350°F for 10 to 12 minutes or until completely crisp.)
Garnishing them with real herbs is probably a better idea than drawing them in.