Cherry Tomato-Cucumber Salad Tartlets |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Turn a tomato-cucumber salad into an appetizer by filling mini phyllo shells with the salad mixture and topping with crumbled feta cheese. Fill the tiny shells just before serving. Ingredients:
1/2 cup cherry tomato-cucumber salad |
1/3 cup crumbled feta cheese |
1 (9-oz.) package frozen mini-phyllo pastry shells |
garnish: crumbled feta cheese |
Directions:
1. Preheat oven to 350°. Finely chop 1/2 cup Cherry Tomato-Cucumber Salad.
2. Divide feta cheese among pastry shells. Place on a baking sheet.
3. Bake shells at 350° for 10 minutes or until feta is melted. Spoon 1 heaping teaspoonful finely chopped salad mixture into each pastry shell. Garnish, if desired. Serve immediately.
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