Ingredients:

1.9 oz. box Athens Mini Fillo Shells, thawed
4 oz. fresh mozzarella cheese, cut into 1/4-inch or smaller cubes
1 plum tomato, seeds removed, cut into 1/4-inch or smaller cubes
1 1/2 to 2 teaspoons balsamic vinegar
2 tablespoons minced fresh basil

Instructions:

Preheat oven to 350 degrees.

Arrange fillo shells onto a large baking sheet; set aside.

In a medium bowl, mix together the mozzarella cheese and tomato. Evenly fill the shells with the cheese/tomato mixture. Place filled shells into preheated oven and bake for 8 - 10 minutes until heated through and cheese has begun to soften. Remove from oven, let sit about 1 minute.

Lightly drizzle with the balsamic vinegar (vinegar will run into the crevices of the filling), top with the fresh basil.

Makes 15.