Toasted Tomato Tartlets


  • 1 tablespoon softened butter
  • 24 slices extra-thin white bread (like Pepperidge Farm)
  • 12 ripe cherry tomatoes, halved
  • 2 tablespoons freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (24 servings)

      87 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 2 milligrams cholesterol; 164 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

24 tartlets


  1. Preheat oven to 400 degrees. Brush 24 tiny muffin tins (1 1/2 inches in diameter) with the butter.
  2. Using a 3-inch-diameter biscuit cutter or a glass, cut a circle from the center of each slice of bread. Carefully fit a circle of bread into each muffin tin, pressing it in gently so it covers the bottom and sides.
  3. Place a tomato half, cut side up, into each muffin tin. Sprinkle with the cheese.
  4. Place in the oven and bake for 5 minutes or so, until the bread is lightly toasted. Remove the tartlets from the tins. Serve warm.

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