PIMENTO CHEESE TARTLETS |
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Makes 36
2 C SHREDDED CHEDDAR (extra-sharp)
8OZ CREAM CHEESE, softened
½ C HELLMAN’S MAYO
¼ t GARLIC POWDER
¼ t CAYENNE PEPPER
¼ t ONION POWDER
4OZ DICED PIMENTO, drained from the jar
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
36 PHYLLO SHELLS (find them in the freezer section of your local grocer)
¼ C RED PEPPER JELLY
36 PECAN HALVES, roasted and salted
Place the cheddar cheese, cream cheese, mayo, garlic powder, cayenne pepper, onion powder and diced pimento in a medium bowl and combine with a hand mixer. Season to taste with salt and pepper. Divide the mixture among 36 phyllo shells and place on a baking sheet. Bake at 350 degrees for 10-12 minutes or until light golden brown. Place a small dollop of red pepper jelly (about ¼ teaspoon) atop each tartlet and garnish with a pecan.
2 C SHREDDED CHEDDAR (extra-sharp)
8OZ CREAM CHEESE, softened
½ C HELLMAN’S MAYO
¼ t GARLIC POWDER
¼ t CAYENNE PEPPER
¼ t ONION POWDER
4OZ DICED PIMENTO, drained from the jar
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
36 PHYLLO SHELLS (find them in the freezer section of your local grocer)
¼ C RED PEPPER JELLY
36 PECAN HALVES, roasted and salted
Place the cheddar cheese, cream cheese, mayo, garlic powder, cayenne pepper, onion powder and diced pimento in a medium bowl and combine with a hand mixer. Season to taste with salt and pepper. Divide the mixture among 36 phyllo shells and place on a baking sheet. Bake at 350 degrees for 10-12 minutes or until light golden brown. Place a small dollop of red pepper jelly (about ¼ teaspoon) atop each tartlet and garnish with a pecan.
