2 Tbsp prepared pesto
1/3 cup mayonnaise
1/4 cup mozzarella cheese, shredded
1 Roma tomato, seeded and diced
1/4 cup salad shrimp, thawed & diced
1 package (2.1 ounces) frozen miniature phyllo tart shells
In a small bowl, combine all the ingredients except the shells. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned. Yield: 15 appetizers.