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Ingredients:
2/3 cups seeded and chopped tomatoes, Roma
1/3 cup mayonnaise
¼ cup shredded mozzarella cheese
3 Tbsp. shredded parmesan cheese
1 Tbsp. prepared pesto
1/8 tsp. pepper
1 package miniature phyllo tart shells
Directions:
In a small bowl, combine the tomatoes, mayonnaise, cheese, pesto
and pepper. Spoon heaping teaspoon into tart shells. Place on an
ungreased baking sheet. Bake at 350 degrees for 10-12 minutes
or until lightly browned. Makes 15 hor’s doeuvres.
