2 packages phyllo mini shells
1 pint grape tomatoes
8 oz fresh mozzarella
1 14oz bottle of kraft basil parmesan vinaigrette
fresh basil leaves
Preheat oven to 350. Crisp mini shells for 3 minutes and let cool completely. Slice grape tomatoes in med mixing bowl. Chop fresh mozzarella into small pieces and add to bowl. Mix about 1/4 cup of vinaigrette into bowl until nicely coated. Add two halves of tomato and mozzarella piece into each shell. Garnish with fresh basil leaf.