Tomato Canapes (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Ingredients:
3/4 cup finely diced tomatoes |
2 teaspoons finely diced onions |
1 teaspoon finely chopped fresh basil leaves |
1/2 teaspoon the lady's house seasoning, recipe follows |
1 package mini phyllo shells |
1/2 cup packed shredded mozzarella |
1/4 cup mayonnaise |
4 tablespoons real bacon pieces, or more as needed (recommended: hormel real bacon pieces) |
Directions:
1. Preheat the oven to 350 degrees F.
2. Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella 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.
3. House Seasoning:
4. 1 cup salt
5. 1/4 cup black pepper
6. 1/4 cup garlic powder
7. Mix ingredients together and store in an airtight container for up to 6 months.
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