More delicious recipes from our Tapas Dinner:

Pesto Tomato Tarts

2/3 cup chopped tomatoes
1/3 cup mayonnaise
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons prepared pesto
1/8 teaspoon pepper
1 package (1.9 ounces) frozen miniature phyllo tart shells

In a small bowl, combine the tomatoes, mayonnaise, cheeses, pesto and pepper. Spoon heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until lightly browned. Yield: 15 appetizers.

Bacon Wrapped Jalapeno Poppers

Remove veins and seeds from however many jalapeno peppers you want to serve.
Mix 8oz cream cheese with approximately 4 oz blue cheese.
Fill peppers with cheese mixture
Wrap each pepper with 1/2 strip raw bacon

Place on metal cooling rack on foil-wrapped cookie sheet (easier clean up!) and bake at 400 degrees F for approximately 20 minutes, until bacon is crisp. Turn after 10-15 minutes for more even browning.