Tomato And Mozzarella Shells

1 six-count package of Pepperidge Farm Puff Pastry Shells

2 or 3 Roma tomatoes, sliced. Red-red-red.

6 fresh mozzarella balls, cut in half (these are the ones that are sold in the cheese section in their own liquid. The rounds are about the size of a gumball).

1/4 cup mayonnaise

1/4 cup roughly grated parmesan (large shreds)

handful of fresh basil leaves

olive oil

salt, pepper

Bake the puff pastry shells according to the directions on the box. When they’re done, remove the tops so the shells are ready to be filled.

While the shells are cooking, mix together the 1/4 c. mayonnaise and the 1/4 c. parmesan:

In the bottom of each cooked shell, place a spoonful of the mayonnaise/parm and spread:

Next, fill the shell with one slice of tomato, then a 1/2 round of mozzarella, then another slice of tomato and another 1/2 round of mozzarella. Give each filled shell a splash of olive oil, a sprinkle of salt and freshly ground pepper, and tuck in a couple of basil leaves: