Tomato Canapes

Photo courtesy of Paula Deen

My friend, Michele, brought this tasty appetizer to a ladies outreach we have at our church. They are superb!

She actually got the recipe from one of her Paula Deen cookbooks. I am not sure if she followed it exactly, but here is Michele's version.

3/4 cup finely diced tomatoes

1 tsp finely chopped fresh basil

1 pkg mini phyllo shells

1/4 cup mayonnaise

2 tsp finely diced onions

1/2 tsp Paula Deen's House Seasoning (see recipe post)

1/2 cup packed shredded mozzarella

2 tbsp real bacon pieces, or more as needed

Preheat oven to 350.

Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.

Fill each phyllo shell with 1 tsp of the tomato mixture.

Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 tsp of the mayonnaise mixture.

Sprinkle each shell with 1/4 tsp of bacon pieces.

Bake the filled shells for 10 - 12 minutes. Serve hot.

*These may be prepared ahead of time and refrigerated until serving time.