Made this for my parents' 50th wedding anniversary party. It was a hit! This recipe is going to be a summer staple at my house.
Cherry Tomato-Cucumber Salad Tartlets
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.
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Bake: 10 Minutes
- 1/2 cup Cherry Tomato-Cucumber Salad
- 1/3 cup crumbled feta cheese
- 1 (9-oz.) package frozen mini-phyllo pastry shells
- Garnish: crumbled feta cheese
- 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.
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