Bruschetta Phyllo Cups Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
-
Servings
25 servings
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Calories
57 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Italian
Bruschetta Phyllo Cups Recipe
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Bruschetta Phyllo Cups are a quick and easy appetizer recipe that’s sure to rock your next party or potluck!
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Ingredients
- 25 phyllo cups
- 30 cherry tomatoes
- 2-3 TBSP balsamic glaze
- fresh basil for topping
WHIPPED FETA
- 4 oz feta cheese (plus extra to garnish if desired)
- 2 oz cream cheese
- ¼ cup sour cream
- ¼ cup quality mayonnaise
- ½ tsp fresh lemon zest
- ¼ tsp Italian seasoning blend plus extra to taste
- ⅛ tsp salt and pepper or to taste
Instructions
- For best results, allow feta and cream cheese to reach room temperature before you begin.
- To make the whipped feta, crumble feta into the bowl of a food processor and pulse until only itty bitty crumbs remain.
- Add remaining whipped feta ingredients and blend, scraping down the sides if needed.
- Place filling in a small plastic bag (or piping bag) and use a baking spatula to press the mixture into one of the corners. Cut the corner of the bag and pipe filling into phyllo shells, filling each about 1/2 to 3/4 full.
- For the bruschetta topping, chop cherry tomatoes into quarters (or simply dice larger tomatoes) and add as much fresh chopped basil as you'd like.
- Add tomato-basil mixture to each whipped feta filled cup and garnish with extra basil and/or crumbled feta cheese. (I love the look and taste of both!) Before serving, drizzle with balsamic glaze. Enjoy!
Notes
- No cherry tomatoes? No problem! As long as they’re juicy and ripe any variety of tomatoes will do!
- Both the whipped feta filling and the basil-tomato mixture can be made the day before. I like to fill a piping bag with the whipped feta and store it in the fridge until I need it. Once I'm ready, I'll allow it to come to room temperature (to soften it up) and then pipe out the phyllo cups and top with the bruschetta topping, saving the balsamic for just before serving. I'll do this up to 3-4 hours in advance (any longer will start to yield soggy results) and the keep them assembled on a sheet pan until they're needed.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
57kcal
(3%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Cholesterol
9mg
(3%)
Sodium
95mg
(4%)
Potassium
54mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
165IU
(3%)
Vitamin C
4.7mg
(5%)
Calcium
29mg
(3%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 25servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 95mg | 4% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 29mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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