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Favourite Hot Cheese and Onion Tartlets (Illustration)

Mini and personal-sized, two great adjectives to accompany delicious.

Servings

12

Prep Time

15 min

Cook Time

15 min

Hot Cheese and Onion Tartlets

Ingredients
  • 12 slices of bread, crusts removed
  • 1 tbsp Lactantia salted butter
  • 1 small onion, finely chopped
  • 1/3 cup evaporated milk
  • 2 tbsp chutney
  • 1½ tbsp Dijon mustard
  • ¼ tsp curry powder
  • ½ cup Black Diamond Extra Old White Cheddar, finely diced
Preparation
  1. Preheat oven to 350°F.
  2. Brush twelve 2½” muffin cups with half of the melted butter.
  3. Flatten each bread slice with a rolling pin and cut a 3½” round from each slice. Press bread rounds into the buttered muffin cups; brush edges lightly with remaining melted butter. Divide diced Black Diamond Extra Old White Cheddar between each crust.
  4. In a medium bowl mix together the onion, milk, chutney, mustard, and curry powder. Pour this concoction over each prepared cup.
  5. Bake for 15 minutes or until set.
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Pairing is all about balance, so when you are enjoying a beer with a lighter taste profile it's important to make sure that the cheese doesn't overpower the beer. Pair delicate beers with young, delicate cheeses like mild cheddar.

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For optimal taste, remove cheese from the refrigerator up to an hour prior to serving to allow it to warm up to room temperature.

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