Tomato Canapes Recipe by Paula Deen

Level: Easy

Time: 20 MINUTES

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  • 1/2 cup packed shredded mozzarella cheese
  • 1 package mini phyllo shells
  • 1/2 teaspoon Paula Deen's House Seasoning
  • 1 teaspoon fresh basil, finely chopped
  • 3/4 cup tomatoes, finely diced
  • 2 teaspoon onions, finely diced
  • 1/4 cup mayonnaise
  • 2 tablespoons real bacon pieces, or more as needed


Preheat the oven to 350°. 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 1 teaspoon of the tomato mixture. Stir together the mozzarella and mayonnaise. Frost the top of each shell with 1 teaspoon of the mayonnaise 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.

Tomato Canapes


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