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Mozzarella Tomato Tartlets

 Mozzarella Tomato Tartlets
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.
24 ServingsPrep/Total Time: 20 min.

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. Yield: 2
  • dozen.
Nutritional Facts: 1 tartlet (calculated without Parmesan cheese) equals 40 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 37 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Mozzarella Tomato Tartlets (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.