 | | Directions |
- Preheat oven to 350°.
- Place diced tomatoes in a colander.
- Sprinkle with onions, basil, Lawry's and toss.
- Allow to drain, stirring occasionally and pressing gently a few times to drain juices.
- Fill each phyllo shell with 1 tablespoon of tomato mixture.
- Stir together mayo and cheese in a small bowl.
- Put a teaspoonful of mayo mixture on top.
- Sprinkle each with bacon bits.
- Bake filled shells 10 minutes.
- Serve hot.
- May be prepared ahead and refrigerated. Reheat before serving.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: small bowl, baking sheet, collander
Servings: 15
|  | | Ingredients | | - | | 3/4 cup diced tomatoes |
| - | | 2 teaspoons red onions, finely chopped |
| - | | 2 teaspoons fresh basil, finely chopped |
| - | | 1/2 teaspoon Lawry's season salt |
| - | | 1 package mini phyllo shells (found in the freezer section) |
| - | | 1/2 cup shredded swiss cheese |
| - | | 1/4 cup mayonnaise |
| - | | real bacon bits |
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