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Tomato Canapes

Source of Recipe

Paula Deen


Recipe Introduction

Fantastic and easy appetizer! I made a couple of changes. My store has a bruschetta topping at the deli that I substituted for the tomato mixture, I added a little Locatelli cheese to the cheese/mayonnaise mixture and I fried up some bacon instead of using bacon bits. I made these Southwest style for Father's Day 2008. They were delicious and everyone loved them. I used a really good, fresh salsa in place of the tomato, cojito in place of the mozzarella and chorizo in place of the bacon. The chorizo that I got was dry and VERY fatty. I just chopped it up really small and fried it slowly in a pan to render some of the fat. I also put them together about an hour prior to baking and they were just fine - I was afraid they would get mushy, but they didn't.

Recipe Link: www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34202,00.html

List of Ingredients

3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaves
1/2 teaspoon The Lady's House Seasoning
1 package mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
4 tablespoons real bacon pieces, or more as needed (recommended: Hormel Real Bacon pieces)


Recipe

Preheat the oven to 350 degrees 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 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. [I assume that this means prior to baking. - K]

Makes 15 canapes.