6 vol-au-vent (baked pastry shells)
3/4 cup tomato, seeds removed and chopped
5-10 basil leaves, chopped
2 tbsps green pepper, finely chopped
1/2 cup shredded mozzarella
1/2 cup shredded cheddar
1/3 cup mayonnaise
1 tbsp parmesan
few shakes each of onion powder and black pepper
Place chopped, seeded tomatoes in a colander and sprinkle with salt. Leave 10 minutes. Drain and pat dry.
Layer tomatoes, then peppers and basil, equally divided in vol-au-vent cups.
Mix the rest of the ingredients together and dollop on top of the vegetables.
Bake in a 350F oven for 10-12 minutes.
Before baking you could top the cheese mixture with a slice of tomato.
Would be great as an appetizer or a side dish.