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Mozzarella Tomato Tartlets Recipe

Mozzarella Tomato Tartlets Recipe

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. YIELD:24 servings


  • 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


  • 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.

Nutritional 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.

Reviews for Mozzarella Tomato Tartlets

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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!"

Reviewed Dec. 20, 2009

"easy to make. Tastes great."

Reviewed Jul. 9, 2009

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

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