Appetizers: Mini Tomato Tarts

An easy appetizer recipe for Thanksgiving, Christmas or anytime.

Nov 16, 2006 Stephanie Gallagher

Appetizers don't get any easier than this. Canned diced tomatoes and cheese in a savory mini fillo cup. It's easy and healthy, too!

Feel free to substitute fresh Roma tomatoes for the canned ones in this appetizer recipe. It'll only add a few minutes to the preparation.

You can find mini fillo cups in the frozen foods section of your grocery store near the phyllo dough.

Be sure to make a lot of these mini tarts. It's one of the quickest holiday recipes you'll ever make, and your guests will scarf them down while they're waiting for the main course.

Mini Tomato Tarts

• 30 Mini Fillo Tarts (such as Athens)
• 1 14.5 oz. can or jar of petite diced tomatoes
• 1 small onion, diced finely
• 2 tsp. dried basil
• 1 tsp. garlic powder
• 1 tsp. oregano
• kosher salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Parmigiano Reggiano cheese

Preheat oven to 350 degrees. Arrange mini fillo tarts on two cookie sheets. Drain tomatoes in a colander. Toss with onion and spices in a large mixing bowl. Divide tomato mixture among min fillo tarts. Sprinkle with cheeses. Bake for 10-12 minutes until cheese is lightly browned.

See also:

• Goat Cheese Tarts
• Black Bean Dip
• Cheese Dip with Garlic
• Roasted Red Pepper and Artichoke Dip

The copyright of the article Appetizers: Mini Tomato Tarts in Healthy Cooking is owned by Stephanie Gallagher. Permission to republish Appetizers: Mini Tomato Tarts in print or online must be granted by the author in writing.

Appetizers: Tomato Tarts