Roasted Red Pepper, Onion & Mozzarella Tarts
2 packages Mini fillo shells
8 oz. Mozzarella, freshly cut into 1/2 inch cubes
1 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip & Relish
Preheat oven to 375 degrees F.
Place a fillo shell in each cup of a 24 capacity mini muffin tin or 2 12 cup capacity tins. Place a cube of mozzarella in each cup.
Bake in a preheated oven for 8-10 minutes or until cheese has melted. Top with Roasted Red Pepper & Onion Dip & Relish. Serve warm.
Pairs Well With
Chef's note: For a very attractive display on your serving platter, top every other tart with pesto instead of the relish. Your guests will devour them.