MINI CAPRESE CUPS

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Fresh, summery caprese salad stuffed into a mini phyllo cup and drizzled with balsamic glaze! An easy to make one bite appetizer!

Happy Monday friends! I hope you all had a great weekend and hopefully many of you have a short work week as well.  My weekend was filled with running, biking, pulling weeds, and working in my vegetable garden. Let’s talk about weeds for a minute. Why are they necessary other than to bug the crap out of you? Our side yard is the forgotten area on our property and it’s here that the weeds like to grow and spread like the plague.

Mini Caprese Cups


INGREDIENTS

  • 15 mini phyllo cups
  • 8 cherry or grape tomatoes, halved lengthwise
  • 8 mini fresh mozzarella balls, halved
  • 15 small basil leaves
  • Balsamic glaze for drizzling, (I used the balsamic glaze recipe drizzled on this pizza)
  • Kosher salt and fresh cracked black pepper for sprinkling on top
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INSTRUCTIONS
  1. Arrange half of a cherry tomato, half of a mini mozzarella ball, and one small basil leaf in each mini phyllo cup.
  2. Sprinkle kosher salt and fresh cracked black pepper over the tops of the mini caprese cups.
  3. Drizzle balsamic glaze over the tops of the mini caprese cups.
  4. The mini caprese cups are best if eaten within an hour after making them to prevent the phyllo cups from becoming soft.

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