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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paula Deen's Tomato Canapes Recipe

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This recipe for Paula Deen's Tomato Canapes is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup finely diced tomatoes
2 teaspoons finely diced onions
1 teaspoon finely chopped fresh basil leaves
1/2 teaspoon The Lady's House Seasoning, recipe follows
1 package mini phyllo shells
1/2 cup packed shredded mozzarella
1/4 cup mayonnaise
4 tablespoons real bacon pieces, or more as needed (recommended: Hormel Real Bacon pieces)
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House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Directions:
Directions:
Preheat the oven to 350 degrees F.


Place the diced tomatoes in a colander. Sprinkle with the onions, basil, and House Seasoning, and toss to coat. Allow to drain, stirring occasionally. Fill each phyllo shell with a scant tablespoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with a scant tablespoon of the mozzarella mixture. Sprinkle each shell with 1/4 teaspoon of bacon pieces. Bake the filled shells for 10 to 12 minutes. Serve hot. These may be prepared ahead of time and refrigerated until serving time.

 

 

 

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