Tomato Tartlets

• 1/2 cups Mayonnaise
• 8 sprigs Basil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1/2 cups Shredded Mozzarella
• 1/4 cups Parmesan Cheese
• 1/2 pints Cherry Tomatoes
• 24 pieces Phyllo Cups

1. Gather your ingredients and a food processor.
2. In the food processor, add mayo, basil leaves, and salt and pepper.
3. You could also add any spices of your choice at this time to make them a bit different.
4. Blend the mayo with the basil till the basil is in small pieces.
5. Scrape basil mayo into a bowl.
6. Add mozzarella and Parmesan cheese to the basil mayo and stir till combined.
7. Chop up tomatoes in small bite size pieces and add them to the cheese and mayo mixture.
8. Fill the phyllo shells.
9. I keep them in the container they come in to fill them, then transfer them to a baking sheet individually.
10. You could also use a mini muffin pan, but I think the phyllo shells crisp up nicely on a baking sheet.
11. Bake at 350 degrees F for 10-15 minutes until cheese is melted and tartlet is warmed through.
12. Enjoy them warm or at room temperature.
13. Enjoy!

mayonnaise, basil, salt, pepper, mozzarella, parmesan cheese, pints

Taken from tastykitchen.com/recipes/appetizers-and-snacks/tomato-tartlets/ (may not work)