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Got to Be NC
Recipe by: Lisa Prince

Tomato-Cucumber Tartlets

What a great appetizer for the summer.  I found this recipe in Southern Living, July 2009 and saved it because it was so good.  You could try other cheeses if you aren’t a fan of feta.  I would recommend Blue Cheese or Parmesan.

Servings: 15
Meal Type: Appetizer
NC Ingredients: Tomatoes, Cucumbers, Herbs

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Ingredients

phyllo pastry shells:
1/3
cup crumbled feta
15
(1.9 oz.) frozen mini-phyllo pastry shells
Filling:
1
pt. Cherry tomatoes, finely chopped
1
medium cucumber, peeled, seeded and finely chopped
1/4
cup sweet onion, finely chopped
1/4
cup parsley, finely chopped
2
Tablespoons olive oil
1
Tablespoon lemon juice
1
teaspoon salt
1/2
teaspoon pepper

Directions

phyllo pastry shells:

Preheat oven to 350 degrees.

Place phyllo cups on a baking sheet and fill each with ½ tsp. Feta cheese.

Bake shells for 10 minutes or until feta is melted.

Filling:

Combine all ingredients.

After shells are out of the oven, spoon 1 heaping teaspoon full of the finely chopped tomato-cucumber mixture into each shell.

Garnish, if desired with more feta.

Serve immediately.

 

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.