Ingredients
1 garlic clove, minced1 tablespoon olive oil1-1/2 cups seeded chopped tomatoes3/4 cup shredded part-skim mozzarella cheese1/2 teaspoon dried basilPepper to taste24 frozen miniature phyllo tart shells6 pitted ripe olives, quarteredGrated Parmesan cheese
Preparation
In a small skillet, saute garlic in oil for 1 minute. Add the tomatoes; cook until liquid has evaporated. Remove from the heat; stir in the mozzarella cheese, basil and pepper.
Spoon 1 teaspoonful into each tart shell. Top each with an olive piece; sprinkle with Parmesan cheese. Place on an ungreased baking sheet. Bake at 450° for 5-8 minutes or until bubbly.
