Mini Tomato Pies

Serve these at parties and they will be gobbled up fast! You can make the crust 2 days in advance and keep in refrigerator.

Cut pie crust into circles ,.

Place each circle of crust into sprayed muffin tin.

Dock each crust with fork several times.

Bake in 400 degree oven for 8 - 10 minutes , until lightly browned.

Remove pie crust from muffin tin and place on cookie sheet.

Place tomatoes in colander and set in the sink.

Sprinkle with salt and allow to drain 15 minutes.

Pat drained tomatoes lightly with paper towels.

Fill each cup with a tablespoon of tomatoes , a little onion , a little bacon and a pinch of basil.

Combine the cheeses and mayonnaise together.

Spread mixture on top of tomatoes mounding it up.

Bake for 10 to 12 minutes in a 375 degree oven , or until top is slightly browned.

refrigerated pie crusts, roma tomatoes, fresh basil leaves, green onion, bacon, mozzarella cheese, cheddar cheese, mayonnaise, salt and pepper