Mini Tomato Pies

Submitted by Tresa H.

"Serve these at parties and they will be gobbled up fast! You can make the crust 2 days in advance and keep in refrigerator."

 

• Ready In: 32mins
• Ingredients: 9
• Yields: 14 pies

ingredients

• 2 refrigerated pie crusts
• 6-8 roma tomatoes, chopped
• 10 fresh basil leaves, chopped
• 177.44 ml green onion, chopped
• 5 slice bacon, cooked and crumbled
• 414.03 ml grated mozzarella cheese
• 236.59 ml grated cheddar cheese
• 236.59 ml mayonnaise (ONLY USE GOOD QUALITY!....VERY IMPORTANT)
• salt and pepper

directions

1. Cut pie crust into circles,(you are going to be putting these into muffin tins -- use your best judgement on the size. I use a glass and usually get 7 from each pie crust).
2. Place each circle of crust into sprayed muffin tin.
3. Dock each crust with fork several times.
4. Bake in 400 degree oven for 8 - 10 minutes, until lightly browned.
5. Remove pie crust from muffin tin and place on cookie sheet (this helps ensure they don't stick to the tin while cooking the next step).
6. Place tomatoes in colander and set in the sink.
7. Sprinkle with salt and allow to drain 15 minutes.
8. Pat drained tomatoes lightly with paper towels.
9. Fill each cup with a tablespoon of tomatoes, a little onion, a little bacon and a pinch of basil.
10. Combine the cheeses and mayonnaise together.
11. Spread mixture on top of tomatoes mounding it up.
12. Bake for 10 to 12 minutes in a 375 degree oven, or until top is slightly browned.

Reviews

[Stephanie Y.]

I made these for dinner tonight and really enjoyed them. I didn't have any parmesan on hand so I just added a bit extra cheddar. Next time, I think I will reduce the mayonnaise just a tad. Believe me, there will be a next time for this one. Creamy, flavorful and filling! Thank you Tresa. Made for PAC 10.