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1 pkg Grape or Cherry Tomatoes (I prefer the grape as they are smaller and more bite size)
Brush melted butter over five sheets of phyllo dough - one at a time and stacking one on top of another.
Cut the dough into 24 equal sized squares and press one into each muffin cup using a muffin tin with 24 small cups.
These don't have to be perfect but should be pressed in quite well. Firm but gentle - just like raising a child. Phyllo rips and tears but sticks together quite nicely when baked so don't stress this part of the recipe.
Bake this in a preheated 400 deg F oven for about 12 minutes until golden and crispy. Make sure the bottom of the shells are golden and crispy not pale and doughy (like my thighs). Any over-cooked top edges can be broken off if they get too dark. Cool in the pan for 5 minutes and remove to a cooling rack.
Meantime, mix together the cheeses and lemon pepper.
When the cups are cool spoon in the cheese filling, sprinkle with pistashios, top with a grape tomato in half and sprinkle with salt - not too much as the cheese mixture might be a bit salty depending on the Boursin and feta. Taste test two or three to be sure you have the seasonings correct.
Put on a Oktoberfest Beer Server costume, take the tarts and The Husband (dressed in Lederhosen and a bad hat) to a Halloween party up the street.
Stay out too late, eat too much food and drink too much beer.
So there will be no pictures of the costumes (probably) and next year's costume will be a 'morning mom' - pj's, robe, big fuzzy slippers, no makeup, hair in a scrunchie and a big cup of coffee in hand.
No Beer for Me!
and yes, I am too old for this.....