Ingredients
2 teaspoons olive oil3/4 cup chopped onion (about 1 medium)3/4 cup chopped green pepper (about 1 small)3/4 cup chopped sweet red pepper (about 1 small)1 garlic clove, mincedDash dried oregano3 packages (1.9 ounces each) frozen miniature phyllo tart shells1 package (8 ounces) cream cheese, softened1-1/2 teaspoons lemon juice1/8 teaspoon salt1 large egg, lightly beaten1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry2 bacon strips, cooked and crumbled1 tablespoon minced fresh basil or 1 teaspoon dried basil1/2 cup crushed butter-flavored crackers1/2 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely.
Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture.
Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese.
Bake 10-12 minutes or until set. Serve warm.
