(Makes 12 servings)


12                                            mini tart shells

1/4 cup (60 ml)                        almond slices

1/4 cup (60 ml)                        shredded cheddar cheese

2 tablespoons (30 ml)              hot pepper jelly or Appleflats spicy crabapple jelly


Pre-cook the tart shells according to package instructions. Set aside.

Add almond slices to a frying pan heated over medium heat.

Stir and toss the almond slices until browned. To prevent bitterness, do not overcook. Set aside.

Place 1 teaspoon of cheese in each tart shell. Gently press the cheese into the shell.

Place 1/2 teaspoon of jelly on top of the cheese in each shell.

Preheat the oven to 300° F (148° C). Bake for 5 to 7 minutes or until the cheese is visibly melting under the jelly.

Remove from the oven. Place a teaspoon of almonds on top of the jelly in each tart.



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