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A quick and easy, 7-ingredient appetizer, these tomato pie bites are the perfect hors d’oeuvres for your next summer party!
Ingredients
Scale
- 24 mini phyllo shells
- 1 pint cherry or grape tomatoes , halved or quartered
- 3/8 teaspoon salt
- 3 ounces cheese , shredded (about 3/4 cup) & divided
- 1/4 teaspoon freshly cracked black pepper
- 1/3 cup chopped pecans or walnuts
- 1 teaspoon chopped herbs , like basil or thyme (optional)
Instructions
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Preheat the oven to 375*F. Place the mini phyllo shells on a baking sheet and set aside.
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Spread the tomatoes in a colander and sprinkle with 1/4 teaspoon salt. Let drain for at least 15 minutes.
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Meanwhile, sprinkle the phyllo cups with half of the cheese. Bake for 3 minutes and remove from oven.
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Place the tomatoes on paper towels, and pat dry. Season the tomatoes with the black pepper and remaining 1/8 teaspoon salt. Place in the phyllo shells. Top with chopped pecans. Sprinkle with remaining cheese.
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Bake for 12-15 minutes until cheese has melted and phyllo cups are lightly browned. Sprinkle with fresh herbs if using. Enjoy!
Notes
- You can use regular tomatoes, but be sure to chop them small enough so they fit into the mini phyllo cups
- I used cheddar to test the first recipe and parmesan to test it the second time. Both are delish!
- Nuts are optional but add extra richness & flavor
- Best if enjoyed immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: appetizer
- Method: baking
- Cuisine: Southern