ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cherry Tomato-Cucumber Salad Tartlets

Prep time 15 mins
Bake time 10 mins
Yield Makes 6 to 8 appetizer servings
Turn a tomato-cucumber salad into an appetizer by filling mini phyllo shells with the salad mixture and topping with crumbled feta cheese. Fill the tiny shells just before serving.

Ingredients

How to Make It

  1. Preheat oven to 350°. Finely chop 1/2 cup Cherry Tomato-Cucumber Salad.

  2. Divide feta cheese among pastry shells. Place on a baking sheet.

  3. Bake shells at 350° for 10 minutes or until feta is melted. Spoon 1 heaping teaspoonful finely chopped salad mixture into each pastry shell. Garnish, if desired. Serve immediately.