Tomato-Olive Cups

8 ounces tomato-olive spread or caponata 6 ounces neufchatel cheese, at room temperature 2 packages frozen phyllo pastry shells (15 per package) Pitted green or black olives, cut in half crosswise, optional

Blend the tomato-olive spread or the caponata with softened neufchatel cheese. Fill each pastry shell with an equal amount of the filling. If desired, top each filled cup with an olive half.