May 19, 2016

Tiny Tomato Tarts

This is a perfect recipe for any time you need an easy appetizer- showers, supper club, or a dinner party.  They are easy to make in advance, and can be served warm or at room temperature.  You will get more compliments than you can shake a stick at, too!

Tiny Tomato Tarts
(makes sixty, as pictured above)


  • 4 boxes phyllo cups
  • 1 block cream cheese (I like the 1/4 reduced fat, whipped), room temperature
  • 2 Tablespoon mayonnaise (Dukes is best!)
  • 1 lb fresh (soft) mozzarella (you will hold some leftover, so you can get less if offered at your store)
  • 30 cherry or grape tomatoes, sliced in half
  • 1 bunch basil, torn into bite size pieces

  • Preheat the oven to 350
  • Mix the cream cheese and mayo until well blended and easily spreadable

  • Slice the mozzarella into pieces sized to fit into the phyllo cup
  • Place a dollop (about 1/2 a tablespoon) of the cream cheese mixture on the bottom on the (frozen) phyllo cups
  • Top with a mozzarella piece
  • Bake for about 10 minutes, until the cheese has melted
  • Top with a tomato half and basil
Voila! That's it- super simple, but such results!  I love a phyllo cup- they just make everything look fancy!  But this tastes like tomato pie mixed with caprese salad.  Pure summer, yet thanks to the availability of decent grape/cherry tomatoes you can have it year round.  Get ready for some happy guests!

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