Sun-Dried Tomato Tartlets

I can't even begin to describe how great these little appetizers are.  I found the recipe in the Dinner Doctor cookbook and have made them four times in the last month.  They are always a huge hit, and I always get asked the recipe for these delicious snacks.

TOMATO, BASIL, PARMESAN TARTLETS

4 packages (2.1 oz. each) frozen miniature phyllo shells

12 oz. cream cheese, room temperature

2 C.  mozzarella cheese, shredded

½ c. parmesan cheese, grated

2 large eggs, lightly beaten

1 c. drained oil-packed sun-dried tomatoes, chopped

1 c. fresh basil, chopped

2 cloves garlic, minced

Black pepper

Divide frozen phyllo shells between 2 baking sheets and set aside.

Place cream cheese, mozzarella, parmesan, eggs, sun-dried tomatoes, basil and garlic in a mixer.

Blend until ingredients come together and are well combined..

Season the mixture with pepper to taste.

Place a teaspoonful of the mixture in each phyllo shell.

Bake the tartlets at 350 degrees until the cheese mixture bubbles and the shells are crisp and golden brown, 8-10 minutes.

Remove the baking sheets from the oven and serve tartlets warm.