Tomato Canapes

• 3/4 cup finely diced tomatoes
• 2 teaspoons finely diced onions
• 1 teaspoon finely chopped fresh basil
• 1/8 teaspoon The Ladys House Seasoning
• One 2.1-ounce package Athens brand mini phyllo shells
• 1/2 cup packed shredded mozzarella
• 1/4 cup mayonnaise
• 2 tablespoons Hormel Real Bacon pieces, or more as needed

1. Preheat the oven to 350 degrees.
2. Place the diced tomatoes in a colander.
3. Sprinkle with the onions, basil, and House Seasoning, and toss to coat.
4. Allow to drain, stirring occasionally.
5. Fill each phyllo shell with 1 teaspoon of the tomato mixture.
6. Stir together the mozzarella and mayonnaise.
7. Frost the top of each shell with 1 teaspoon of the mayonnaise mixture.
8. Sprinkle each shell with A teaspoon of bacon pieces.
9. Bake the filled shells for 10 to 12 minutes.
10. Serve hot.
11. These may be prepared ahead of time and refrigerated until serving time.

tomatoes, onions, fresh basil, phyllo shells, mozzarella, mayonnaise, hormel real bacon

Taken from www.epicurious.com/recipes/food/views/tomato-canapes-381940 (may not work)