Tomato Canapés

Name: Tomato Canapés
Yield: yields 15 canapes
Ingredients: 3/4 cup finely diced tomatoes; 2 teaspoons finely diced onions; 1 teaspoon finely chopped fresh basil; 1/8 teaspoon The Lady’s House Seasoning; One 2.1-ounce package Athens brand mini phyllo shells; 1/2 cup packed shredded mozzarella; 1/4 cup mayonnaise; 2 tablespoons Hormel Real Bacon pieces, or more as needed

December 14, 2011

Recipe information

Yield
yields 15 canapes

Ingredients

3/4 cup finely diced tomatoes

2 teaspoons finely diced onions

1 teaspoon finely chopped fresh basil

1/8 teaspoon The Lady’s House Seasoning

One 2.1-ounce package Athens brand mini phyllo shells

1/2 cup packed shredded mozzarella

1/4 cup mayonnaise

2 tablespoons Hormel Real Bacon pieces, or more as needed

Preparation

Step 1
Preheat the oven to 350 degrees. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally.
Step 2
Fill each phyllo shell with 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

Paula Deen's Kitchen Classics

TagsTomato Vegetable Mozzarella Cheese Dairy Phyllo Dough Starter Dinner Nut Free Easy Make Ahead Oven Bake Summer Cookbooks

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