Red & Green Antipasto Tartlets

photo 1-web_cuAround the holidays, New Canaan mom Eila Johnson likes to have the ingredients on hand for a few hearty appetizers, so she can entertain family and friends last minute. “There’s nothing cozier than inviting a few neighbors over and hanging out by the fire while the kids play or sled in the yard. These festive Red & Green Antipasto Tartlets are one of my family’s favorite appetizers. They are very easy to make—I have my kids help me assemble them– and they always win rave reviews,” says Johnson.  So easy, and you will be the hit of your next holiday gathering, whether it’s a casual Sunday with neighbors or a fancy Saturday soiree!
Red & Green Antipasto Tartlets
(makes 15 hearty appetizers)
1 pkg Athenos Mini Phyllo Cups (freezer case)
¼ cup chive cream cheese
15 thin slices dry salami
15 small fresh mozzarella balls
sundried tomato paste
basil pesto 
Preheat oven to 350. Place frozen phyllo cups on a rimmed baking sheet. Place a small dollop of chive cream cheese in the base of each phyllo cup. Then {this is what I have my children help do} gently push a thin slice of salami into each phyllo cup {the cream cheese will help hold it in place}, and place a small fresh mozzarella ball in the center. Bake, on the middle rack, for 8-10 minutes, until mozzarella is melted, and phyllo cup is crispy. Top with a small dollop of basil pesto {green} and sun-dried tomato spread {red}. Serve tartlets warm or room temp. 
New Canaan mom, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women, Forbes’ Top 10 Parenting and Homemaking Sites, and was ranked in the Top 5 “Foodie Mom Blogs” on a major parenting site in both 2012 and 2013, teaches busy parents how to make simple, nourishing recipes for their families and friends.

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