Mini Tomato Pies Recipes

MINI TOMATO PIES

Mini Tomato Pies image

Serve these at parties and they will be gobbled up fast! You can make the crust 2 days in advance and keep in refrigerator.

Provided by Tresa H.

Categories Lunch/Snacks

Time 32m

Yield 14 pies

Number Of Ingredients 9

Ingredients

2 refrigerated pie crusts
6 -8 roma tomatoes, chopped
10 fresh basil leaves, chopped
3/4 cup green onion, chopped
5 slices bacon, cooked and crumbled
1 3/4 cups grated mozzarella cheese
1 cup grated cheddar cheese
1 cup mayonnaise (ONLY USE GOOD QUALITY!....VERY IMPORTANT)
salt and pepper

Steps:

Cut pie crust into circles,(you are going to be putting these into muffin tins -- use your best judgement on the size. I use a glass and usually get 7 from each pie crust).
Place each circle of crust into sprayed muffin tin.
Dock each crust with fork several times.
Bake in 400 degree oven for 8 - 10 minutes, until lightly browned.
Remove pie crust from muffin tin and place on cookie sheet (this helps ensure they don't stick to the tin while cooking the next step).
Place tomatoes in colander and set in the sink.
Sprinkle with salt and allow to drain 15 minutes.
Pat drained tomatoes lightly with paper towels.
Fill each cup with a tablespoon of tomatoes, a little onion, a little bacon and a pinch of basil.
Combine the cheeses and mayonnaise together.
Spread mixture on top of tomatoes mounding it up.
Bake for 10 to 12 minutes in a 375 degree oven, or until top is slightly browned.

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