ROASTED RED PEPPER & ONION MOZZARELLA TARTS
1 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip
1 pkg. Mini fillo shells (15 count)
8 oz. Mozzarella cheese, cut into 1/2-inch cubes
Preheat oven to 375° F. Place a fillo shell in each cup of a mini muffin tin. Place a cube of mozzarella in each fillo shell. Bake in a preheated oven for 8 - 10 minutes or until cheese has melted. Top with Roasted Red Pepper & Onion Dip. Serve warm.
Notes: For an extra special touch, top half of tarts with a dollop of pesto.