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Pesto Cheese Tarts

 Pesto Cheese Tarts
Jean Kern's quick and easy tarts are perfect party fare. “Whether I make them for an event or a simple family gathering, everyone always raves about them,” she writes from Charlotte, North Carolina.
15 ServingsPrep/Total Time: 20 min.


  • 2/3 cup chopped tomatoes
  • 1/3 cup mayonnaise
  • 1/4 cup shredded part-skim mozzarella cheese
  • 3 tablespoons shredded Parmesan cheese
  • 2 teaspoons prepared pesto
  • 1/8 teaspoon pepper
  • 1 package (1.9 ounces) frozen miniature phyllo tart shells


  • In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and
  • pepper. Spoon heaping teaspoonfuls into tart shells. Place on an
  • ungreased baking sheet. Bake at 350° for 8-12 minutes or until
  • lightly browned. Yield: 15 appetizers.
Nutritional Facts: 1 serving (1 each) equals 72 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 68 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.