Bruschetta Phyllo Cups Recipe
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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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
Description
This recipe starts with room-temperature feta and cream cheese whipped together with sour cream, mayonnaise, lemon zest, Italian seasoning, and pepper to create a smooth, creamy filling. This whipped feta mixture is piped into pre-made phyllo cups, filling them about half to three-quarters full.
Fresh cherry tomatoes diced and mixed with fresh basil form the bruschetta topping which is spooned over the filling. A finishing drizzle of balsamic glaze adds a touch of sweetness and acidity, balancing the creamy and savory components. The combination of flaky phyllo, creamy cheese, and bright tomato topping makes these cups a flavorful appetizer or party bite.
If desired, the components can be prepared ahead of time; the cheeses can be whipped and kept chilled, and the bruschetta topping prepared in advance. Assembly shortly before serving helps avoid the cups becoming soggy. The recipe is flexible for substitutions and ornamental touches, and notes that other ripe, juicy tomatoes can replace cherry tomatoes.
Ingredients
- 25 phyllo cups
- 30 cherry tomato
- 2-3 TBSP balsamic glaze
- basil for topping, fresh
WHIPPED FETA
- 4 oz feta cheese (plus extra to garnish if desired)
- 2 oz cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise quality
- ½ tsp lemon zest fresh
- ¼ tsp Italian seasoning blend plus extra to taste
- ⅛ tsp salt or to taste
- ⅛ tsp black 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
- Any variety of ripe, juicy tomatoes can replace cherry tomatoes in the bruschetta topping.
- Prepare the whipped feta filling and tomato-basil topping up to a day ahead; keep the filling chilled and allow it to come to room temperature before assembling.
- Assemble the phyllo cups 3–4 hours before serving at most to avoid sogginess; store assembled cups on a sheet pan in the refrigerator until needed.
- Garnish with extra crumbled feta and fresh basil leaves for added flavor and appearance if desired.
- Nutrition facts are estimates; adjust ingredients and portions to fit dietary needs.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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