Roasted Red Pepper, Onion & Mozzarella Tarts
Ingredients:
- 1 package Mini Phyllo Shells
- 8 oz. fresh mozzarella, cut into 1/2 inch cubes
- 1 cup Robert Rothschild Roasted Red Pepper & Onion Dip
Directions:
Preheat oven to 375 degrees. Place a phyllo shell in each cup of a mini muffin tin. Place a cube of mozzarella in each phyllo shell. Bake in a preheated oven for 8-10 minutes or until cheese has melted. Top with Roasted Red Pepper & Onion Dip. Serve warm.Chef's Note:For a very attractive presentation on your serving platter, top every other tart with basil pesto.
