Caprese Tartlets

 

For years, I have shared so many recipes for variations of Caprese Salads.  You know, those delicious representatives of summer with slices of ripe tomatoes, mozzarella cheese, fresh basil, and balsamic vinegar.  There are many ways to achieve the layering.  Here's one of my favorites.

But I'm about to share a new way to serve the classic flavors of a caprese salad in a bite size version.  You can certainly purchase bottled balsamic glaze, but it only takes a few minutes to make your own.  I'll share my recipe for that as well.

1 t. minced garlic

1 T. olive oil

1 1/2 cup seeded chopped tomatoes

1 t. dried Italian seasoning

1 cup shredded mozzarella cheese

24 frozen mini phyllo tart shells

2 T. grated Parmesan cheese

fresh basil cut into thin ribbons

balsamic glaze**

In a small skillet, saute garlic in oil for one minute.  Add the tomatoes and Italian seasoning and cook, stirring constantly, until all the liquid has evaporated.  Remove skillet from heat and stir in the mozzarella cheese.

Preheat oven to 350 degrees F.  Place the tart shells onto a rimmed baking sheet.  Divide the filling between the tart shells and sprinkle with the Parmesan cheese.  Bake for 7-8 minutes until the shells have browned and the filling is hot and bubbly.  

Remove from oven and top with the basil and drizzle with the balsamic glaze.

**Balsamic Glaze

1/2 cup balsamic vinegar

2 T. dark brown sugar

In a small saucepan, add the vinegar and brown sugar and stir to combine.  Bring to a boil and reduce to a simmer, stirring frequently, for about 20 minutes.  Mixture will begin to thicken.  When you reach the desired consistency for a glaze, remove from heat.  Glaze will thicken as it cools.  If it becomes too thick, reheat over low heat.