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.
Mozzarella Tomato Tartlets
Mozzarella Tomato Tartlets
Prep Time
15 min
Cook Time
5 min
Yield
2 dozen
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
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.
Nutrition Facts
1 each: 40 calories, 2g fat (0 saturated fat), 2mg cholesterol, 37mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 lean meat.
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