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Cherry Tomato-Cucumber Salad Tartlets

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.

Southern Living JULY 2009

  • Yield: Makes 6 to 8 appetizer servings
  • Prep time:15 Minutes
  • Bake:10 Minutes

Ingredients

  • 1 (9-oz.) package frozen mini-phyllo pastry shells
  • Garnish: crumbled feta cheese

Preparation

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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Cherry Tomato-Cucumber Salad Tartlets recipe

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