Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 I may add chopped spinach to this, or some diced carrots. This sounds yummy, too, for Easter Cassie --- On Thu, 2/12/09, AJ <coolcook wrote: AJ <coolcook Pesto-Fontina Tartlets hummus-and-pesto-recipes Thursday, February 12, 2009, 8:57 AM Pesto-Fontina Tartlets 1 cup fontina cheese diced 1 cup pesto 4 tbsps. chopped red onion 1 ready made pie crusts Preheat oven to 350 degrees. Roll out the dough to half of the original thickness. Cut into 24 1 1/2 inch rounds. Fit the rounds into mini muffin cups. Prick with a fork a couple times on the bottom. Bake until golden brown, about 15 minutes and cool. In a food processor, combine the fontina and pesto. Fold in the onions. Distribute evenly in the muffin cups. Bake for 15 minutes or until the cheese has melted. Serve while hot. Makes 24 tarts. Quote Link to comment Share on other sites More sharing options...
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