1/4 cup olive oil
2 cloves garlic, minced
1 whole tomato, quartered
1 tablespoon chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
chili powder to taste
1/2 teaspoon paprika
salt and pepper to taste
2 tablespoons Worcestershire sauce
2 cups shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 1/2 cups sliced green olives
2 tablespoons chopped fresh spinach
1 thin slice onion
In a large bowl melt olive oil, combine garlic, tomato, parsley, Parmesan cheese, chili powder, salt, pepper and Worcestershire sauce. Mix and pour mixture into a large bowl. Chill in refrigerator overnight.
When ready to serve, dip each plate of ice cream in egg wash and place in refrigerator to chill. Toast one slice of mozzarella cheese per tart, transfer to frosting and garnish with sliced green olives and sliced onions.