Description
Delicious and easy Mini Caprese Phyllo Cups, perfect for a no-cook appetizer with fresh flavors.
Ingredients
Scale
- 15 (about 1.5 cups / 225 g) cherry tomatoes, quartered
- 15 (about 7.5 oz / 215 g) marinated mozzarella balls, quartered
- 4 large (about 1/4 cup / 10 g) basil leaves, stacked, rolled, and thinly sliced
- 30 phyllo shells, ready-to-use
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) balsamic vinegar or balsamic glaze
Instructions
- Step 1: Line a tray or baking sheet with parchment paper. This prevents the phyllo shells from sliding around while you fill them and helps keep things tidy.
- Step 2: Quarter the cherry tomatoes and marinated mozzarella balls. Add them to a medium mixing bowl. The quarter size ensures each phyllo cup will have balanced bites of tomato and cheese.
- Step 3: Stack the basil leaves, roll them tightly into a bundle, then slice into thin ribbons. Add the basil ribbons to the bowl with the tomatoes and mozzarella. This technique releases the basil’s fragrance for better flavor distribution.
- Step 4: Drizzle 2 tablespoons of olive oil over the mixture. Toss gently but thoroughly, about 30 seconds, to evenly coat the tomatoes, mozzarella, and basil with oil. This adds richness and binds the flavors together.
- Step 5: Use a small spoon to fill each phyllo shell with about two quarters of the tomato and mozzarella mixture. Aim for a heaping filling but avoid overstuffing to prevent spills.
- Step 6: Just before serving, drizzle each filled cup with balsamic vinegar or balsamic glaze. This adds a sweet and tangy finish highlighting all the ingredients.
- Step 7: Serve the phyllo cups right away while the shells remain crisp. The contrast of the crunchy shell with the creamy filling is key and enjoyment decreases if the shells become soggy.
Notes
- Room Temperature: Store assembled cups in an airtight container at room temperature for up to 1 day. This preserves the crispness of the phyllo shells.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 2 days. For best texture, do not drizzle balsamic vinegar or glaze until just before serving after refrigeration.
- Freezing: Do not freeze assembled cups because phyllo shells will lose crispness. Instead, freeze the filling separately in a freezer-safe container for up to 1 month; thaw in the refrigerator before use.
- If phyllo cups become too dry while preparing the filling, cover them loosely with a damp paper towel to maintain moisture.
- Fill phyllo cups no earlier than 10 minutes prior to serving to avoid soggy bottoms and maintain shell crunch.
- Chop basil right before use to prevent discoloration and preserve fresh flavor.
- Toss filling gently but thoroughly (about 30 seconds) to distribute flavors evenly.
- Quality indicators: Choose bright, firm cherry tomatoes that feel heavy for their size. Use fresh, vibrant green basil leaves without blemishes. Opt for creamy, soft fresh mozzarella straight from the package for the best texture. Use thawed but not sticky phyllo shells for flaky layers.
Nutrition
- Calories: 70
- Sugar: 2g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 7mg