21.9 ounceboxes of frozen phyllo tart shells(approx. 15 shells per box)
16.5 ouncecontainer garlic & herb soft spreadable cheese (such as Alouette brand)room temperature
1/4cupheavy whipping cream
3/4 to 1pintcherry tomatoeshalved
1/4 cupbotted balsamic glaze
chopped basic for garnish, if desired
Preheat oven to 325 degrees. Place tart shells on a baking sheet.
In a medium bowl, combine cheese spread and whipping cream until smooth. Spoon about a heaping teaspoon of cheese mixture into tart shell and top with two of the tomato halves. Sprinkle tarts with parmesan cheese.
Bake tarts for 12-15 minutes, until hot, being careful not to burn the tart shells. Remove tarts from oven and let cool for 2-3 minutes. Lightly drizzle tarts with balsamic glaze and garnish with chopped basil if desired. Enjoy!
This may make more or less tarts depending on how heavy-handed you are when distributing the filling.