Mozzarella Tomato Tartlets

By dette

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

• 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

Details

Servings 24
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Directions
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.
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.