Tomato Basil Mini Tarts

Appetizer tarts with a tomato twist hits the spot anytime of the year.  Mini phyllo shells provide the perfect "pie shell" without all the fat.  Diced tomatoes are flavored with fresh chopped basil leaves and topped with light mayo and light mozzarella cheese to impress your guests.  Enjoy!

Yield: 15 shells

¾ cup finely diced tomatoes
2 tsp finely diced onions
1 tsp finely chopped fresh basil leaves
¼ tsp black pepper
¼ tsp garlic powder
1 package mini phyllo shells (15 shells)
½ cup packed 2% mozzarella cheese
¼ cup light mayonnaise
3 slices (3 Tbsp) cooked bacon pieces (optional)

Preheat the oven to 350 F.

Place the diced tomatoes in a colander and drain for 30 minutes. Sprinkle with the diced onions, diced basil and spices. Mix. Place one tablespoon of tomato mixture in each phyllo shell. Stir together the mayonnaise and cheese. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Optional: garnish each shell with chopped bacon pieces. Bake the filled shells for 10 – 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

Nutrition Information (2 shells, no bacon): CAL 105, FAT 7 g, CARB 5g, PROT 4g, SODIUM 173 mg

Nutrition Information (2 shells): CAL 123, FAT 8 g, CARB 5g, PROT 5g, SODIUM 245 mg