Cranberry Chutney Appetizer Tarts
  • 2 Tablespoons Country Crock Spread
  • ½ cup chopped red onion
  • 2 tablespoons chopped jalapeño
  • 1 teaspoon minced garlic
  • ½ teaspoon allspice
  • ½ cup roughly chopped fresh cranberries
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon finely grated orange peel
  • 3 ounces reduced-fat cream cheese, softened
  • 1 large egg
  • 2 packages (15 count each) mini fillo shells
  1. Preheat oven to 350. Melt Country Crock Spread in a large nonstick skillet over medium-high heat. Add onions and jalapeno; sauté 5 minutes. Add garlic and allspice; sauté one minute more. Add cranberries and brown sugar; carefully cook and stir until cranberries start to pop about 3-4 minutes. Remove from heat; stir in orange peel.
  2. In a medium bowl beat cream cheese and egg until smooth.
  3. Fill fillo shells ¾ full with cream cheese mixture, spoon cranberry mixture on top. Place shells on large baking sheet and bake for 10 minutes or until filling is set. Makes 30 appetizer tarts.
Recipe by Cooking Contest Central at