Preheat oven to 350 degrees Fahrenheit.

Drain diced tomatoes well.

Cook bacon until crispy and crumble.

Chop green onions.

Mince fresh oregano (or measure dried).

Mince fresh basil (or measure dried).

Mince garlic clove.

In a small bowl, combine drained diced tomatoes, crumbled bacon, chopped green onions, minced oregano, minced basil, minced garlic, salt, and pepper.

In another bowl, combine shredded Italian cheese blend and mayonnaise.

Spoon tomato mixture into mini phyllo tart shells.

Spread mayonnaise mixture over the tomato mixture in each tart shell.

Place the filled tart shells on an ungreased baking sheet.

Sprinkle grated Parmesan cheese over the top of each tart.

Bake at 350 degrees Fahrenheit for 8-12 minutes, or until lightly browned.

Garnish with minced chives, if desired.

Serve warm.