We’ve barely put away all the Thanksgiving platters, dishes, and sundry pots and pans when a glance at the calendar says: CHRISTMAS IS JUST A MONTH AWAY!
Never fear, friends….I’ve already mentioned a few items to store in your Holiday Recipe file. Now I am going to add to that file with some scrumptious, easy and quick hors d’oeuvres, entrees, sides and desserts to WOW your family and friends over the holidays! Whether it’s a gathering at your home or something to share at someone else’s event, you’re sure to find some wonderful ideas to build upon over the next month.
Start out with these yummy Mini Manchego tartlets adapted from a Food Magazine recipe….quick and easy to make with store-bought phyllo tart shells.
Mini Manchego Tartlets with Gypsy Dip
- 1 c roasted red peppers (if oil packed, drained & patted dry)
- 1 garlic clove
- pinch red pepper flakes
- 1 tsp. fresh chives, chopped
- 1 tsp. red wine vinegar
- 1/3 c blanched almonds, toasted lightly
- 1/3 c extra virgin olive oil
- Package of Mini Phyllo shells (usually 15 shells per package)
- Manchego cheese
- Chopped chives or parsley, optional for garnish
Place first seven ingredients into food processor and pulse until finely chopped but not pureed. Scrape down sides as necessary. Can be made in advance and stored up to 3 days, covered, in refrigerator. Let come to room temperature before filling tart shells.
Preheat oven to 425.
Spread a thin layer of dip in bottom of each of the phyllo cups. Top each with a cube of Manchego cheese. Bake until chese melts (about 8 minutes). Garnish with minced parsley or chives if desired.