Roxy15 Posted November 14, 2010 Share Posted November 14, 2010 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. Quote Link to comment
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