Caprese Phyllo Cups

• Vegetarian

• Produce

  • 5 Basil leaves (about 2 tablespoons
  • 2 Beefsteak tomatoes
  • 1 clove Garlic

• Baking & Spices

  • 30 Phyllo cups, prepared mini

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 oz Mozzarella cheese, fresh

Found on breadboozebacon.com

Description

Ingredients

• 2 beefsteak tomatoes
• 1 clove garlic
• 5 to 6 basil leaves (about 2 tablespoons)
• 2 tablespoons olive oil
• 4 to 6 ounces fresh mozzarella cheese
• 30 prepared mini phyllo cups

Directions

• Remove the ends from the tomatoes. Cut in half and remove the seeds. Dice the tomatoes and place in a mixing bowl. You want to minimize the amount of extra liquid that ends up in the tomato mixture.
• Finely mince the garlic or grate it on a microplane and add to the tomatoes.
• Stack the basil leaves on top of each other and roll into a log shape. Use a sharp knife to thinly slice the basil roll-up (chiffonade). Add the basil to the tomatoes.
• Drizzle the olive oil over the tomatoes and gently mix everything together to combine. Season with salt and pepper to taste.
• Dice the mozzarella (you want very small pieces) and add it to the tomato mixture. Gently mix.
• Place the phyllo cups on a serving platter. Use a spoon to portion the Caprese mixture into each of the cups until the are all filled.
• Serve immediately.