Mozzarella Tomato Tartlets |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Convenient frozen phyllo shells add to this impressive appetizer's easy preparation. Although I make them year-round, they're especially tasty with garden-fresh tomatoes. Ingredients:
1 garlic clove, minced |
1 tablespoon olive oil |
1-1/2 cups seeded chopped tomatoes |
3/4 cup shredded part-skim mozzarella cheese |
1/2 teaspoon dried basil |
pepper to taste |
24 frozen miniature phyllo tart shells |
6 pitted ripe olives, quartered |
grated parmesan cheese |
Directions:
1. In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper.
2. Spoon 1 teaspoonful into each tart shell. Top each with an olive piece; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450° for 5-8 minutes or until bubbly. Yield: 2 dozen.
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