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Tomato Canapes

By Paula Deen

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Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

  • 1/2 cup packed shredded mozzarella cheese
  • 1 package mini phyllo shells
  • 1/2 teaspoon Paula Deen's House Seasoning
  • 1 teaspoon finely chopped fresh basil
  • 3/4 cup finely diced tomatoes
  • 2 teaspoon finely diced onions
  • 1/4 cup mayonnaise
  • 2 tablespoons or more as needed real bacon pieces

Directions

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

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Kathy

April 19, 2012
When you make them ahead, do you reheat them or are you serving them cold/room temperature? Thanks!

September 13, 2011
always a staple @ my brunches!! always a hit!!! thanks paula!!! :-D

Chris

February 05, 2011
Everyone loves these so much I have to make triple batches of them cause they don't last very long.

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