A quick and easy, 7-ingredient appetizer, these tomato pie bites are the perfect hors d’oeuvres for your next summer party!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 24bites
Author Meme
Ingredients
24miniphyllo shells
1pintcherry or grape tomatoeshalved or quartered
⅜teaspoonsalt
3ouncescheeseshredded (about ¾ cup) & divided
¼teaspoonblack pepper
⅓cupchopped pecans or walnuts
1teaspoonchopped herbslike basil or thyme (optional)
Instructions
Preheat the oven to 375*F. Place the mini phyllo shells on a baking sheet and set aside.
Spread the tomatoes in a colander and sprinkle with ¼ teaspoon salt. Let drain for at least 15 minutes.
Meanwhile, sprinkle the phyllo cups with half of the cheese. Bake for 3 minutes and remove from oven.
Place the tomatoes on paper towels, and pat dry. Season the tomatoes with the black pepper and remaining ⅛ teaspoon salt. Place in the phyllo shells. Top with chopped pecans. Sprinkle with remaining cheese.
Bake for 12-15 minutes until cheese has melted and phyllo cups are lightly browned. Sprinkle with fresh herbs if using. Enjoy!
Notes
*You can use regular tomatoes, but be sure to chop them small enough so they fit into the mini phyllo cups.*I used cheddar to test the first recipe and parmesan to test it the second time. Both are delish!*Nuts are optional but add extra richness & flavor.*Best if enjoyed immediately.