Hello, cheesy goodness in a low carb package!
For this week’s Tapas Monday I knew that I would be braising short ribs. Although I could have made a gourmet dinner of short ribs and sides, I wanted to stick with the regular tapas format. Some roasted broccoli was the second dish to come to mind, so I needed one more dish to round out the menu. After a weekend of splurging: carrot cake, espinaca, and a hearty Sunday breakfast, I didn’t want anything heavy.
With one meat dish and one veggie dish, it would have been easy to turn to a bread for the third. However, that would have clashed with my desire to keep the menu somewhat lighter. Cheese was another option, but I needed to keep that light also. What sprung to mind was a cheese tart, made light.
I had no idea if this brainstorm would work or if we would have an appetizer gone wrong. However, both my husband and I are good sports about creativity (and its failures) in the kitchen, so I decided to give it a try. Not only did this recipe work, it was a total success. I made eleven tarts with these ingredients, but I think my husband could have easily eaten twice that many.
These mini tarts made a wonderful appetizer that was simple to make and was fairly healthy. Another item for the list of go-to appetizers has been found.
- 1 sheet lavash bread
- 1 tablespoon olive oil
- 6 crimini mushrooms
- 1/4 cup onion, diced
- salt & pepper
- 1/2 – 1 cup smoked swiss cheese, shredded
- Preheat oven to 400.
- Using a 3-inch biscuit cutter or cookie cutter, cut circles out of lavash bread; set aside.
- Heat nonstick frying pan over medium heat and add oil.
- Add mushrooms and onion and sauté for 5-10 minutes or until mushrooms are tender and onion is golden.
- Season with salt and pepper.
- Using a mini muffin pan, place one lavash circle in a muffin cup, forming a shell.
- Repeat with remaining circles.
- Sprinkle one teaspoon of cheese into the bottom of each shell.
- Scoop one tablespoon of mushroom and onion mixture onto cheese.
- Top with a half tablespoon of cheese.
- Bake for 10 minutes, or until shell is golden brown and cheese is melted.
