We’ve been making tomato pies with fresh summer tomatoes for years. The problem is they can be messy and they have to be eaten with a plate and fork. I created these so we could serve them as an appetizer. When creating my charcuterie boards, I like to serve more than just meats and cheeses. I like to mix in little pick up apps like these mini pies. It makes the boards heavier and more filling when that’s all your serving at your Friday Night Porch Party.
Mini Bacon and Tomato Pies
Ingredients:
1 package of 8 mini pie shells, thawed
1 generous cup of tomatoes, chopped small
1/3 cup mayonnaise
1 cup cheddar cheese, shredded plus a little extra to sprinkle on top
1/4 cup bacon bits
1/2 teaspoon dried basil or chopped fresh basil if you have it
Salt and pepper to taste
Directions:
Preheat oven to 350 degrees. Bake the mini pie crusts about 15 minutes until brown. Set the mini crusts aside. In a mixing bowl, combine the other ingredients. Divide the tomato mixture evenly between the 8 mini pies. Top each pie with the extra cheese. Return to oven for about 25 minutes. Remove from oven and cool a bit before serving.
This recipe can easily be doubled if you need more pies.