Ingredients

15 small phyllo tart shells
4 slices roasted red pepper
7 to 8 small mozzarella balls (sometimes called pearls)
4 ounces pesto

Directions

1. Chop the red peppers and the mozzarella balls into small pieces.
2. Taking one of the phyllo tarts, spoon a small amount of pesto into the bottom, add a few pieces of the cheese and then sprinkle a few pieces of the roasted red peppers on top.
3. Repeat for the next 14 shells.

Serve either warm or room temperature.

Recipe courtesy of Julie Geary, Classic Cooks Catering, 2010.
Another five-minute appetizer recipe from Julie Geary of Classic Caterers. Small Phyllo tarts, roasted red peppers, small mozzarella balls (called pearls), and some pesto. All of the ingredients can be obtained in the supermarket. 

To prepare chop the red peppers and the mozzarella balls into small pieces. Taking one of the phyllo tarts, spoon a small amount of pesto into the bottom, add a few pieces of the cheese and then sprinkle a few pieces of the roasted red peppers on top. These can be served either warm or room temperature.
Phyllo Tartlets
Categories :, ,