Servings: 12 cups
Calories: 100kcal
Equipment
- oven
- mixing bowl
- spoon
- Wire rack
Ingredients
For the Cups
- 12 pieces Small phyllo pastry cups These provide a flaky texture.
- 12 pieces Mini tart shells A buttery alternative to phyllo cups.
For the Salad Filling
- 12 pieces Cherry Tomatoes Use ripe tomatoes for best flavor.
- 12 pieces Fresh Mozzarella Balls Opt for bocconcini or ciliegine for creamy goodness.
- 1 bunch Fresh Basil Tear the leaves for more aroma.
- to taste Salt
- to taste Pepper
For the Drizzle
- to taste Balsamic Glaze Sweet and tangy sauce.
Instructions
Preparation
- Bake the phyllo pastry cups or mini tart shells according to the package instructions until golden and crispy. Let them cool on a wire rack.
- Carefully halve each cherry tomato.
- In a mixing bowl, toss the halved cherry tomatoes and mozzarella balls. Tear fresh basil into smaller pieces and add, seasoning with salt and pepper.
- Fill each cooled cup with the tomato and mozzarella mixture.
- Drizzle balsamic glaze over the filled cups just before serving.
- Top each cup with a small basil leaf.
Notes
For an extra festive touch, sprinkle crushed red pepper flakes for a hint of spice. Store leftovers in airtight container in fridge for up to 3 days, with glaze kept separate.
Nutrition
Serving: 1cup | Calories: 100kcal | Carbohydrates: 10g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 5mg
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