Pesto-Fontina Tartlets
1 C. fontina cheese diced
1 C. pesto
4 T. chopped red onion
1 ready made pie crusts
Preheat oven to 350°F. 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.
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