This easy-peasy recipe was inspired by one from Paula Deen. If you’re taking these to a party, fix them ahead of time on disposable foil baking sheets and pop in the oven when you get to the party. Warning: you will never be able to fix enough of these to satisfy your guests!
½ cup finely shredded parmesan, romano or mozzarella cheese.
1 package mini phyllo shells—I find Athena brand in freezer case by frozen fruits or biscuits
¾ cup peeled and finely diced fresh tomatoes
1 tsp. finely chopped fresh basil
2 tsp. finely minced onions—preferably Vidalia
¼ tsp. each, fresh ground black pepper, sea salt, garlic powder
¼ cup mayonnaise—preferably Duke’s
2 Tbsp. bacon bits
Peel and dice tomatoes, sprinkle with seasoning mixture and let juices and seeds drain in colander. Mix onion and basil with tomatoes and spoon into mini phyllo shells. “Frost” top of tomato-filled cups with mayo piped from a plastic bag with the corner snipped out. Sprinkle with cheese, add bacon bits, bake in 350 degree oven for 10-12 minutes or ‘til tops are lightly browned. Serve warm.