Tomato Canapes

[Roxy15]

Tomato Canapes:

 

3/4 Cup Finely Diced Tomatoes

2 Tsp. Finely Diced Onions

1 Tsp Finely Chopped Fresh Basil Leaves

1/2 Tsp. House Seasoning, Recipe Follows

1 Pkg. Mini Phyllo Shells

1/2 Cup Packed Shredded Mozzarella Cheese

1/4 Cup Mayonnaise

4 T. Real Bacon Pieces, Or More As Needed-(Or Hormel)

 

Preheat the oven to 350 degrees.

 

Fry bacon; drain and chop or put in Food Processor.

 

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 a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella 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.

 

House Seasoning:

1 Cup Salt

1/4 Cup Black Pepper

1/4 Cup Garlic Powder

 

Mix ingredients together and store in an airtight container for up to 6 months.