parmesan tartlets with caesar salad
Photo: Nigel Cox
Serve these easy mini hors d'oeuvres inspired by celebrity caterer Peter Callahan's new cookbook, Bite by Bite, and your guests need never juggle a plate and a wineglass again.

Makes 2 dozen


  • Nonstick cooking spray
  • 1 1/2 Tbsp. butter
  • 9 large marshmallows
  • 2 1/4 cups puffed rice cereal, such as Rice Krispies
  • 3/4 cup vanilla yogurt
  • 2 pints fresh blueberries or raspberries


Total time: 30 minutes
To make tartlets: Lightly coat a 24-cup mini-muffin pan with cooking spray; set aside. (Or work in batches and use a 12-cup mini-muffin pan.) Melt butter in a medium pot over medium-low heat. Add marshmallows and stir constantly until melted, about 2 minutes. Remove pot from heat, add cereal, and stir until combined.

Working quickly, spoon about 1 heaping Tbsp. cereal mixture into each mini-muffin cup. Lightly grease your fingers with cooking spray to prevent sticking, then gently press center down to create a tartlet. Let cool 5 minutes, then carefully remove tartlets from pan and transfer to a platter. The tartlets can be made up to 3 days in advance and stored in an airtight container at room temperature.

To serve: Fill each tartlet with a dollop of yogurt and top with a few berries.

More cereal tartlet fillings:

S'mores: Toss together mini chocolate chips, mini marshmallows, and graham cracker crumbs and spoon mixture into tartlet.

Whipped chocolate crème: Mix whipped cream with a pinch of cocoa powder or espresso powder and spoon into tartlets. Garnish with a sprinkle of finely shaved chocolate.


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