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5.0 from 24 votes

Bruschetta Phyllo Cups Recipe

Bruschetta Phyllo Cups are a quick and easy appetizer recipe that’s sure to rock your next party or potluck! 

Prep Time
20 mins
Total Time
20 mins
Servings: 25 servings
Calories: 57 kcal
Course: Appetizer
Cuisine: Mediterranean , Italian

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

    Cup of Yum
  1. For best results, allow feta and cream cheese to reach room temperature before you begin.
  2. To make the whipped feta, crumble feta into the bowl of a food processor and pulse until only itty bitty crumbs remain.
  3. Add remaining whipped feta ingredients and blend, scraping down the sides if needed.
  4. 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.
  5. 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.
  6. 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

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

% 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.