Easy Tomato-Cheese Tartlets
Purchase a package of precooked, ready-to-fill miniature pastry shells.
Sprinkle the bottom of each shell with grated gruyere, Emmenthal, or manchego
cheese. Top with cherry tomato thirds, followed by slivered, oil-cured olives (1
for each tartlet, and make sure they are pitted) and a bit of minced fresh
Bake in a preheated 375°F oven for about 15 minutes. Sprinkle each tartlet with
another pinch of minced basil. Serve warm or at room temperature.
Chicken Kebabs Paprika
1/4 C. olive oil
1/4 C. sherry wine vinegar
1 1/2 t. mild paprika
1 t. dried tarragon, crushed
1 t. minced garlic
1 t. salt
1/8 t. ground red pepper
1 pound skinless and boneless chicken breasts, cut in 1-inch pieces
1 sweet red bell pepper, cut in 1-inch pieces
Yogurt Dipping Sauce (recipe follows)
Preheat broiler. In a large bowl, combine olive oil, vinegar, paprika, tarragon,
garlic, salt and ground red pepper. Add chicken pieces, stirring to coat well;
marinate at least 20 minutes.
Meanwhile, soak 24 (8-inch) wooden skewers in water. On each skewer arrange 1
piece chicken and 1 piece bell pepper. On a rack, in a broiler pan, place
skewers in a single layer. Broil, turning skewers once, until chicken is cooked,
about 6 minutes. Serve with Yogurt Dipping Sauce.
Makes 24 kebabs, hors d'oeuvres-size. To make 8 entree-size kebabs, alternately
thread 3 pieces chicken and 3 pieces pepper on each skewer.
Yogurt Dipping Sauce
1/2 C. plain yogurt
2 T. lemon juice
1 T. olive oil
1 T. honey
Salt and pepper to taste
Paprika for garnish
Combine all ingredients. Sprinkle with paprika just before serving.
Makes about 3/4 cup.