Roasted Red Pepper, Onion & Mozzarella Tarts
  • Servings: 12-15
  • 2 packages Mini fillo shells
  • 8 oz. Mozzarella, freshly cut into 1/2 inch cubes
  • 1 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip & Relish
  1. Preheat oven to 375 degrees F.
  2. Place a fillo shell in each cup of a 24 capacity mini muffin tin or 2 12 cup capacity tins. Place a cube of mozzarella in each cup.
  3. Bake in a preheated oven for 8-10 minutes or until cheese has melted. Top with Roasted Red Pepper & Onion Dip & Relish. Serve warm.
Chef's note: For a very attractive display on your serving platter, top every other tart with pesto instead of the relish. Your guests will devour them. Roasted Red Pepper & Onion Dip & Relish can be bought online at Robert Rothschild Farm online store