Tiny Tomato Tarts

I have been trying to get better about using up all of the food in our fridge before buying new stuff, so when I was planning for our family Easter party, I looked at what we had first before hitting the grocery store. I had some fresh mozzarella in the fridge and frozen phyllo cups in the freezer, so I picked up some grape tomatoes and fresh basil to make these cute little appetizers.

They were pretty easy, and most of the prep-work was done the night before the party.

Tomato Tarts:

  • 2 pints grape tomatoes, cut in half lengthwise
  • 8 oz fresh mozzarella, chopped into little pieces
  • 4 dozen phyllo cups (found in the frozen food section with desserts)
  • about 5 cloves of fresh garlic, chopped
  • fresh basil
  • olive oil
  • salt & pepper
  1. Preheat oven to 400 degrees and place tomatoes, garlic and about 2 tablespoons of olive oil in a 9″ x 13″ baking dish. Bake for about 35 minutes.
  2. Once tomatoes are roasted, cool to room temperature and mix in mozzarella.
  3. Reduce oven temperature to 350 degrees. Place phyllo cups on a rimmed cookie sheet and add a small scoop of the tomato mixture to each one. Add a small piece of fresh basil to each one. Bake for about 10 minutes, or until cheese is melted.

We served them with an asparagus tart on this cool two-tiered server that my sister had. The were delicious and we ended up making the roasted tomatoes again today for lunch. I really need to set up a tomato plant on our back porch because I think we’ll be eating a lot of these this summer!

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