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15 large cherry tomatoes
2 tsp olive oil
2 tsp balsamic vinegar
¾ tsp kosher salt
1 (1.9 oz) pkg frozen fully baked mini phyllo tart shells, thawed according to directions (total 15)
3 oz goat cheese with herbs, softened
15 small fresh basil leaves
Preheat oven to 400
Pierce each tomato at the stem end with tip of small knife. Transfer to a 9 in square baking dish. Toss with the oil, vinegar and salt. Roast until skin splits and tomatoes release juices, about 20 min, shaking dish every 5 minutes. Let cool 15 minutes
Reduce oven temp to 350. Put tart shells on small rimmed baking sheet.
Fill each shell with rounded ½ tsp of the cheese.
Bake until the cheese is hot, about 5 min.
Fill tarts evenly with tomato mixture and top with basil leaf.
Per serving-1 tart 42 cal, 2 g. fat, 1 g sat fat, 0 g fiber
Points 1
2 tsp olive oil
2 tsp balsamic vinegar
¾ tsp kosher salt
1 (1.9 oz) pkg frozen fully baked mini phyllo tart shells, thawed according to directions (total 15)
3 oz goat cheese with herbs, softened
15 small fresh basil leaves
Preheat oven to 400
Pierce each tomato at the stem end with tip of small knife. Transfer to a 9 in square baking dish. Toss with the oil, vinegar and salt. Roast until skin splits and tomatoes release juices, about 20 min, shaking dish every 5 minutes. Let cool 15 minutes
Reduce oven temp to 350. Put tart shells on small rimmed baking sheet.
Fill each shell with rounded ½ tsp of the cheese.
Bake until the cheese is hot, about 5 min.
Fill tarts evenly with tomato mixture and top with basil leaf.
Per serving-1 tart 42 cal, 2 g. fat, 1 g sat fat, 0 g fiber
Points 1