Mini Tomato Pesto Tarts are a delicious appetizer for barbecues, game day get togethers and holiday parties!
Appetizers are always my favorite part of the party or holiday meal and today I’m sharing a really simple and delicious bite- sized treat with fresh tomatoes and basil pesto in a flaky phyllo shell.
I’ve made a couple of batches of my Roasted Garlic Basil Pesto this summer and I used my last bit to make these amazing little appetizers. I still want to make a few more batches of pesto for the freezer. Pesto adds the best flavor to homemade soups and pasta sauces and I enjoy it year round that way.
These Mini Tomato Pesto Tarts are totally going to steal the show at your next barbecue! I can’t believe summer is almost over. Warm weather will last well into September here in Oklahoma, so we can squeeze in a few more weekend barbecues. I love it.
Cookouts and barbecues are the best with family and friends. It’s always casual and relaxed. I like to have a simple menu and be sure to let you guests help out with side dishes, drinks, and ice. It’s always great if someone offers to bring the paper plates and plastic cups too.
You can find everything you need to host the ultimate barbecue cookout at Wayfair! From new patio furniture to outdoor serve ware and more!
My Ultimate Barbecue Cookout Menu:
Mini Tomato Pesto Tarts
Have fun this Labor Day weekend with a backyard barbecue! Relax and make some great memories with your friends, family and neighbors!
I’m hoping to finish up my accounting work this before I go crazy and we are on the tail end of a big remodeling project, then it’s time to celebrate! Wish me luck, I’m going to need it!
- 1 9 oz package Mini Fillo Shells
- 4 oz cream cheese, softened
- 2 tablespoons plain Greek yogurt
- 3 tablespoons basil pesto
- ⅓ cup diced tomatoes
- 1 tablespoon fresh basil, sliced thin
- pinch of kosher salt
- Preheat oven to 375 degrees.
- In a small bowl, combine cream cheese, Greek yogurt and pesto.
- Spoon into fillo shells and place on a baking sheet.
- Bake for 12 minutes.
- Remove from oven and allow to cool 5 minutes.
- Mix tomatoes with basil and salt. Top fillo shells and serve immediately.
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