By Beth Hillson

Mini Cheese Tarts

MAKES 36

 

Serve these savory gluten-free treats on their own or alongside steaming bowls of chili. For dairy-free guests, bake tarts fully, about 15 minutes in a 350-degree oven. Once they cool, fill them with a commercial bruschetta mixture or a blend of sautéed onions and mushrooms. These tarts can be made ahead and frozen. Bring them back to room temperature before filling.

1 (22-ounce) package gluten-free bread mix (with yeast)
2 cups grated cheddar cheese or 8 ounces goat cheese (chopped) or dairy-free cheese
1 cup raspberry jelly or pepper jam

1. Preheat oven to 350 degrees.

2. Prepare a gluten-free bread mix according to package instructions. Press a tablespoon of dough into lightly oiled mini-muffin tins. Dough does not have to come up the sides evenly and doesn’t have to rise before baking.

3. Bake in preheated oven for 10 to 12 minutes or until golden brown.

4. Place a teaspoon of grated cheddar cheese or a small piece of goat cheese or dairy-free cheese substitute in each cup. Top with a bit of raspberry or pepper jam.

5. Increase oven temperature to 400 degrees and bake 3 minutes or until cheese melts.

Each tart contains 111 calories, 2g total fat, 1g saturated fat, 0g trans fat, 7mg cholesterol, 125mg sodium, 7g carbohydrate, 0g fiber, 2g protein.

Read More on These Topics

• Celiac/Gluten Free
• Casein-Free/Dairy Free
• Cooking
• Meals