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Tomato Canapes

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


Preheat the oven to 350 °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 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.

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