Bacon Sun Dried Tomato Phyllo Tarts Recipes

BACON & SUN-DRIED TOMATO PHYLLO TARTS

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.

PHYLLO-WRAPPED BRIE WITH SUN-DRIED TOMATOES

Steps:

• In a small bowl, combine butter and oil. Lightly brush one sheet of phyllo dough with some of the butter mixture; place another sheet of phyllo on top and brush with butter mixture. Repeat twice., Cut layered phyllo into a 9-in. square; discard trimmings. Spread chopped tomatoes in the center of the square. Place Brie over tomatoes. , Brush corners of phyllo with 1 teaspoon butter mixture. Fold pastry over the cheese and pinch edges to seal. Place seam side down on a greased baking sheet. Brush with remaining butter mixture. , Bake at 350° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving with crackers.