I was looking for appetizers for a party and when I saw the picture, I had to try these. They are so easy and you can prepare them a few days early and throw them together at the last minute. It calls for fresh basil, but I couldn't find any at the 2 stores here in my little town, so I used dry and it worked ok. Fresh would have been better, but I enjoyed the appetizer and will be making it again. I hope you try it and enjoy it.
The picture looks like one big tart, but I hadn't cut it up when I took the picture. I cut it up so there was a tomato on each piece.
Heat oven to 375 degrees F. Unfold phyllo dough; cover with clean kitchen towel. Lightly brush 17x11-inch rimmed baking sheet with some of the butter. Place 1 sheet phyllo on baking sheet. Brush with butter; sprinkle with some of the Romano cheese. Repeat layers until all phyllo is used, brushing each with butter and sprinkling with cheese.
Bake 12-14 minutes or until crust is golden brown and crispy. Cool completely. Wrap tightly until ready to use.
Arrange mozzarella cheese evenly over crust; top with tomatoes. Sprinkle with half of the basil, 2 tablespoons Romano cheese, salt and pepper.
Bake 5-7 minutes or until cheese is slightly melted and tomatoes are warm. Cool slightly; sprinkle with remaining basil. Cut into 40 pieces.
TIP: *Fresh mozzarella is made in different sizes. look for balls about 3/4 inch in diameter or the size of a cherry. Cubed mozzarella also can be used.
NOTE: Sprinkling Romano cheese between the phyllo layers of this tart adds a rich, pleasant saltiness. You can bake the crust and slice the tomatoes and cheese ahead of time, but don't assemble the tart until just before serving to prevent the crust from getting soggy.