Mozzarella Tomato Tartlets Recipe
Mozzarella Tomato Tartlets Recipe photo by Taste of Home

Mozzarella Tomato Tartlets Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 24 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mozzarella Tomato Tartlets in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p33

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.

This recipe pairs well with a light white wine.

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Reviews for Mozzarella Tomato Tartlets

AVERAGE RATING
   (2)
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 (2)
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MY REVIEW
Reviewed Oct. 21, 2012

I made these today, wanted to see if they would be a good Thanksgiving appetizer...they are sooo yummy! I doubled the amount of garlic and added a little salt with the other seasonings. I will definately be serving these on turkey day!

MY REVIEW
Reviewed Dec. 20, 2009

Easy to make. Tastes great.

MY REVIEW
Reviewed Jul. 9, 2009

Very easy to make, went over well. Makes exactly 24.

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