Mini Bruschetta
5m
Prep Time
10m
Cook Time
30
Servings
Flaky phyllo shells are the perfect vessel for these delicious appetizers that can be passed or picked up.
Ingredients
COPY INGREDIENTS
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained1 cup shredded mozzarella cheese2 packages mini phyllo shells4 tablespoons chopped fresh basil
Instructions
- Preheat oven to 350° F.
- Add 1 tablespoon of petite diced tomatoes to each mini phyllo cup and place on a parchment paper lined cookie sheet. Sprinkle a tablespoon of cheese on top of each cup.
- Bake for 8 to 10 minutes to melt the cheese. Allow to cool for 2 minutes and then place ¼ teaspoon of basil on top of each cup. Serve immediately.
- Option: Substitute 1 sheet of puff pastry for the phyllo cups. Unfold the pastry sheet on a floured surface. Roll the pastry into a 12 inch square. Cut into 36 (2-inch) squares. Press the pastry squares into 36 mini muffin-pan cups. Fill and cook as directed above.
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