4 cups Roma or Italian plum tomatoes, finely chopped
Salt and pepper to taste
20 sheets Athens Fillo Dough (9x14), thawed
1/2 cup fresh basil leaves, finely chopped
2 cups mozzarella, grated
1/2 cup Parmesan, grated, for garnish
Fresh basil leaves, for garnish
In a bowl, season chopped tomatoes with salt and pepper to taste. Set aside. Lightly coat a 3" cup muffin pan with cooking spray. Layer 5 fillo sheets, lightly coating each with cooking spray. Cut six 4-inch circles from fillo stack. Place cut circle into the muffin cup. Carefully push fillo into cup, pressing firmly against bottom and sides. Repeat process 3 times to make 24 tarts.
Bake fillo tarts in preheated 350ºF oven for 8 - 10 minutes or until golden. Spoon 2 tablespoons of chopped tomatoes into fillo tarts. Sprinkle with basil. Top with 1 tablespoon of grated mozzarella.
Bake in preheated 350ºF oven for 3 - 4 minutes or until cheese melts. Sprinkle each tart with grated Parmesan and garnish with basil leaves. Serve immediately.