331. TOMATO-BACON CHUTNEY FILLO CUPS

makes 30 appetizers


6 slices bacon, diced
1 cup chopped onion
2 teaspoon minced garlic
1½ lb. tomatoes, peeled, chopped
½ cup sherry vinegar
¼ cup sugar
2 teaspoon Nantucket Renaissance Rub
30 mini fillo shells

Cook bacon until crisp in large skillet over medium heat. Transfer to paper towels to drain. Discard all but 2 tablespoons bacon drippings.

Add onion and garlic to skillet; cook 1 to 2 minutes. Stir in tomatoes, vinegar, sugar, and rub. Bring to a boil; reduce heat and cook 25 to 30 minutes or until thickened.

Stir in all but 2 tablespoons bacon.

Spoon about 1/2 tablespoon into each fillo cup. Sprinkle remaining bacon over and serve immediately.


courtesy of: Sue Erickson, Executive Chef, Lunds and Byerly’s, Twin Cities, Minnesota