Cooking with Sami

The recipies and experiences of an Amateur Chef

Italian Style Tomato Bruchetta in Cheddar Tartlets

  I made these delicious and colourful appetizers for a New Years Eve Party.  They are the genuine article as far as appetizers go, and they are well worth the time to make them. Growing up in a city with many amazing local restaurants, I have developed a taste for Italian cooking and when I am in the kitchen I lean towards the traditional spices such as oregano, basil and garlic, as you can see in this recipe. I think that Italian cuisine in one of the best of what the world has to offer. The red colour of the tomatoes gives it a nice festive touch, but you may serve them year round. I hope that you enjoy! 

Italian Style Tomato Bruchetta in Cheddar Tartlets

 

Cheddar Tartlets 

The tartlet base is almost like a basic cheese biscuit pushed into the bottom of a mini muffin tin. If preparing for guests, it is okay to have them prepared without the filling the day before, and they freeze fairly well. Don’t put the filling in until the very last minute before or during your party, as it makes the bottom rather soggy if it sits out too long. I also don’t put too many spices into this part because I prefer to put the spices into the tomato filling, and putting the spices into both would overdo it. If you wanted more colour, you could add another tbsp of parsley into it. 

1 1/4 cups flour 

1/2 tsp salt 

2 tbsp Italian seasoning 

1 tbsp parsley 

1/2 cup plus 4 tbsp cold butter, cubed 

1 cup of old cheddar cheese, grated and packed 

3 tbsp cold water 

Stir the flour, salt, italian seasoning, and parsley together in a bowl. Then cut in the butter with a pastry blender or 2 butter knives untill it resembles coarse oatmeal. Stir in the grated cheese, and then 3 tbsp of the water: add a 4th tbsp if needed.  

Cut in the butter with a pastry blender.

 

Take a heaping tablespoon(roughly that amount) and roll it into a ball. Put it into the muffin tins, being careful to push it up the sides. You do not need to grease the pan. Pre-heat the oven to 375 F for 20 minutes. It should make about 36. Puncture the bottom with a fork to prevent the bottoms from bubbling up. Bake for 20 minutes. Meanwhile, you can work on the bruchetta filling. 

These are what my tartlets look like before I cook them

 

Tomato Bruchetta 

3 plum tomatoes( You may use whatever tomatoes you may have, but I personally use plum tomatoes because they are a lot more firm. Other tomatoes tend to hold a lot more fluid.) 

Chop the tomatoes into very small cubes, and then add 

1 leveled off tbsp Garlic Powder 

1 Heaping tsp of Oregano( I add more when cooking for my family, but when you cook for other people, it is best to make it so that a general audience would like it) 

1 Heaping tsp of Basil 

1/2 tsp Tyme 

1/2 tsp pepper 

1/2 tsp salt 

Ta da! There is really nothing so good as homade appetizers!

 

Mix together: When the tartlets are done, fill them with the tomato bruchetta and garnish with finely grated mozzarella cheese.  Put them back in the oven under broil at 400F untill the cheese is melted and slightly bubbling.  Serve warm. 🙂 

  

May God bless you in 2010! 

Samantha. 

 

January 3, 2010 Posted by | Uncategorized | Leave a comment