Tiny Thanksgiving Tarts

I bake the filled tarts on a foil-lined baking sheet in a preheated 350°F oven for 10 minutes.

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.

Black Bean and Cheddar Cheese Tarts

1 can black beans

1 onion, chopped

1 tbl. olive oil

1 small carrot, diced

2 tsps. cumin

frozen phyllo tart shells

grated cheddar cheese

salsa, if desired

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

Use Bleu cheese, 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.

Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.