Flaky phyllo shells are the perfect vessel for these delicious appetizers that can be passed or picked up.
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained1 cup shredded mozzarella cheese2 packages mini phyllo shells4 tablespoons chopped fresh basil
- Preheat oven to 350° F.
- Add 1 tablespoon of petite diced tomatoes to each mini phyllo cup and place on a parchment paper lined cookie sheet. Sprinkle a tablespoon of cheese on top of each cup.
- Bake for 8 to 10 minutes to melt the cheese. Allow to cool for 2 minutes and then place ¼ teaspoon of basil on top of each cup. Serve immediately.
- Option: Substitute 1 sheet of puff pastry for the phyllo cups. Unfold the pastry sheet on a floured surface. Roll the pastry into a 12 inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 mini muffin-pan cups. Fill and cook as directed above.