Thursday, November 17, 2016

Mini Tomato Tarts from Mississippi Magazine (February 2010)

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

Filling 
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

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