- 1 1/2 tsp. olive oil or sun-dried tomato oil
- 1 cup finely chopped fresh fennel (1/2 large bulb)
- 3 medium shallots halved and thinly sliced crosswise (6 Tbsp.) (1/2 cup)
- 8 oil-packed sun-dried tomato halves, chopped (31/2 Tbsp.)
- 8 pitted Kalamata olives, chopped (3 Tbsp.)
- 3 Tbsp. fresh chopped basil
- 1/3 cup coarsely grated Il Villaggio® Pecorino Romano cheese, plus additional shavings
for garnish
- 2 (2.1 oz.) pkgs. frozen mini phyllo tartlet shells (30 shells)
- 5-7 T Tbsp. Il Villaggio® Premium Balsamic Vinegar
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- Preheat oven to 350°F. In a small nonstick skillet or saucepan, heat oil over medium heat. Add fennel and shallots and cook, stirring occasionally until tender, 6 minutes. Remove from heat and stir in tomatoes and olives. Let cool 8 minutes.
- Stir in basil and 1/3 cup grated Romano cheese. Spoon mixture into tartlet shells (by rounded measuring teaspoonfuls) and arrange on baking sheet. Bake just until warmed, 5 minutes.
- Top with shaved Romano cheese and drizzle each with 1/8-1/4 tsp. balsamic vinegar.
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