Tomato Basil And Parmesan Tartlets |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
|
These little bites are delicious, easy and elegant. It's a great recipe for a party as it makes alot and they are bursting with flavor. Ingredients:
4 (2.1 oz.) pkgs frozen mini phyllo shells |
12 oz. reduced-fat cream cheese, at room temperature |
1 (8 oz.) pkg shredded mozzarella cheese |
1/2 cup grated parmesan cheese |
2 large eggs, slightly beaten |
1 cup oil-packed sundried tomatoes, chopped and drained |
1 cup fresh basil, chopped |
2 cloves garlic, minced |
black pepper |
Directions:
1. Preheat oven to 350. Divide the frozen phyllo shells between two rimmed baking sheets.
2. Set the baking sheets aside.
3. Place cream cheese, mozzarella cheese, Parmesan cheese, eggs, sundried tomatoes, basil and garlic in bowl of a large mixer or a food processor. Blend on low speed of mixer or pulse of food processor until ingredients come together and are wel combined.
4. Season with black peper.
5. Place 1 teaspoon of mixture in each phyllo shell.
6. Bake until cheese bubbles and the shells are crisp and brown. 8-10 minutes.
7. Remove from oven and serve warm.
8. Can be made earlier in the day and reheated in preheated 350 oven for 3-4 minutes.
|
|