I made these last night, and they were delicious. I made a few changes, of course. I think that you could go in a lot of directions with this recipe. You could use prosciutto, parmesean and basil for an Italian flavor, or spinach (squeezed dry), feta and oregano with grated lemon rind for a Greek flavor. How about chopped Spanish chorizo and manchego cheese for a Spanish take.
Preheat oven to 350 degrees
1 (10 oz) can Ro-tel tomatoes (drained)
1 cup mayonnaise
1 3 oz. pkg. real bacon bits
1 cup shredded gruyere (I used extra sharp cheddar)
(1 finely minced green onion)
(1/8 tsp cayenne pepper)
(2 tbl fresh minced parsley)
3 (19 oz) pkgs. mini filo shells, thawed
Combine all filling ingredients. Fill the Phyllo shells and bake for 10-15 min.
Yield: 45 tarts