Sunday, June 17, 2007
Pesto Cheese Tarts
2/3 cup chopped tomatoes
1/3 cup mayo
1/4 cup shredded mozerella cheese
3 tablespoons shredded Parmesan cheese
2 tsp prepared pesto
1/8 tsp pepper
1 package frozen mini phyllo tart shells
In a small bowl, combine the tomatoes, mayo, cheeses, pesto, and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet . Bake at 350 for 8-12 min or until lightly browned. Yield: 15 appetizers.
These little tarts were so easy to make.. they literally took 15 mintues to throw together... and they disappeared almost as quickly. Our guests requested the recipe to take with them. From the July/August 2007 issue of Simple and Delicious.