Friday, January 23, 2009

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.

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