Description
Phyllo dough is a great way to create excellent simple holiday entertaining recipes in no time.
Ingredients
Units
Scale
- 12 sheets phyllo dough, thawed
- 3 tbsp melted butter, plus more for brushing the molds
- 1 cup cherry tomatoes
- 1 tbsp olive oil, plus more for drizzling
- 1 tsp balsamic vinegar
- 4 oz (115g) buffalo mozzarella, torn into small pieces
- 3 tbsp pesto
- 12 small fresh basil leaves
- Flake salt, to finish
Instructions
- Heat oven to 350°F (175°C).
- Brush a 12-cup mini muffin tin with melted butter.
- Fold each phyllo sheet in half. Brush with melted butter and press into a muffin cup, letting the edges ruffle up. Bake until golden brown, about 10–12 minutes. Remove from oven and let cool on a wire rack.
- While the phyllo cups cool, place cherry tomatoes in an oven-safe dish, drizzle with 1 tbsp olive oil and 1 tsp balsamic vinegar, and roast at 350°F for 10–15 minutes until softened.
- Fill each cooled phyllo cup with a piece of torn buffalo mozzarella, a roasted cherry tomato, and a small spoonful of pesto. Lay a basil leaf on top.
- Drizzle with a little extra olive oil and finish with a pinch of flake salt. Serve at room temperature.
Notes
- Phyllo cups can be baked a few hours ahead and stored uncovered at room temperature — fill just before serving so they stay crisp.
- A small drizzle of balsamic glaze over the finished cups also works beautifully.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Appetizer
- Cuisine: Italian
Nutrition
- Serving Size: 2 phyllo cups
- Calories: 210