Monday, January 12, 2009

Tomato Canapes



3/4 cup finely diced tomatoes
2 tablespoons finely diced onions
1 tablespoons minced garlic
1 teaspoon finely chopped fresh basil leaves
1 tablespoon chopped parsley
1 package mini phyllo shells
1/2 cup packed shredded mozzarella
1/2 cup shredded parmesan
1/4 cup mayonnaise
4 tablespoons real bacon pieces (use the microwaveable kind - cuts the cooking time in half!)
Dash of salt and pepper

Directions
Preheat the oven to 350 degrees F.

Place the diced tomatoes in a colander and drain. Sprinkle with the onions, garlic, basil, a dash of parsley, salt and pepper, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella/parmesan mix and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Sprinkle the rest of the parsley as a garnish...and tada! Huge hit at my birthday partay!