After I made my yummy fresh fig and goat cheese phyllo pastry, I had a bunch of leftover phyllo dough. I decided to make a quick snack that my kids could enjoy after school. One of the best things about this snack is how easy it comes together. You can purchase already formed phyllo cups but I already had prepared sheets of phyllo dough that I wanted to use. Caprese salad is a simple combination of fresh mozzarella, tomatoes and basil. I always sprinkle a touch of sea salt on my sliced tomatos.
This is one of my most favorite appetizers. I hope you love it as much as I do!
- 1 cup balsamic vinegar
- 6 sheets of phyllo dough
- 15 grape tomatoes, halved and sprinkled with sea salt
- 4 ounces fresh mozzarella, diced 6
- 6 large fresh basil leaves, torn into small pieces
- olive oil
- Preheat oven to 350 degrees F. Make phyllo cups by gently folding sheets and slicing to create squares (I fold each sheet over a sharp knife, slice, then fold, then slice, then fold and slice..creating 8 squares for each sheet of phyllo. Then use 2 squares per cup. I baste each square with a bit of olive oil and press into a mini muffin tin. Bake for 3 min. or until golden brown. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 3-5 minutes, or until reduced by half. Remove from heat.
- Portion the tomatoes, mozzarella and fresh basil between the phyllo cups. Drizzle with the reduced balsamic vinegar. Serve immediately.