Thursday, September 12, 2019

BRUSCHETTA PHYLLO CUPS WITH WHIPPED FETA AND BASIL

Bruschetta Phyllo Cups are a quick and easy appetizer recipe that’s sure to rock your next party or potluck! These bite-sized bruschetta cups are full of flavor!
Bruschetta Phyllo cups with Balsamic Glaze
I love a good no-bake, easy prep appetizer and these bite-sized bruschetta cups fit the bill!
Crispy baked phyllo cups are filled with a tasty whipped feta spread kissed with lemon and topped with a bruschetta-style sprinkle of fresh tomatoes and basil.
Top them off with a drizzle of sweet balsamic glaze and get ready to faceplant!
The pre-made phyllo cups can be found in your grocery’s store freezer section near the phyllo sheets, puff pastry, and pie crust.These savory cups are light, flaky, and make the perfect base for appetizers and snacks.
Bruschetta Phyllo Cups
Want to make this easy peasy appetizer in advance for parties or potlucks? It’s oh so easy!

MAKE AHEAD TIPS

Both the whipped feta filling and the basil-tomato mixture can be made the day before. I like to fill my 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. I’ll do this a few hours in advance and the keep them assembled on a sheet pan until they’re needed.
They can be chilled fully assembled for a few hours, but I always worry anything much longer than that (aka the night before) may yield slightly soggy results. Having separate containers for the whipped feta and tomatoes prepped the night before and then just assembling a few hours prior is my ideal meal prep for these babies!
Add a quick drizzle of balsamic glaze just before serving and you’re good to go! YUM!
Cherry Tomato Bruschetta Cups

BRUSCHETTA PHYLLO CUPS WITH WHIPPED FETA AND BASIL

Feel free to make as little or as many as you’d like! The recipe is easily halved or doubled to serve any size party.
How cute would these be for a bridal/baby shower or a backyard Summer barbecue?!
No cherry tomatoes? No problem! You can use chopped up grape tomatoes, heirloom tomatoes, campari tomatoes Roma tomatoes, or any variety you have on hand. As long as they’re juicy and ripe any variety will do!
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Bruschetta Phyllo Cups Recipe

COURSE APPETIZER
CUISINE ITALIAN, MEDITERRANEAN
KEYWORD BRUSCHETTA PHYLLO CUPS
PREP TIME 20 MINUTES
COOK TIME 0 MINUTES
TOTAL TIME 20 MINUTES
SERVINGS 25 SERVINGS
CALORIES 57 KCAL
AUTHOR JENN LAUGHLIN – PEAS AND CRAYONS

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
  • 1/4 cup sour cream
  • 1/4 cup quality mayonnaise
  • 1/2 tsp fresh lemon zest
  • 1/4 tsp Italian seasoning blend plus extra to taste
  • 1/8 tsp salt and pepper or to taste

Instructions

  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!

Recipe 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 FACTS
AMOUNT PER SERVING
CALORIES 57 CALORIES FROM FAT 36
% DAILY VALUE*
FAT 4G6%
SATURATED FAT 2G13%
CHOLESTEROL 9MG3%
SODIUM 95MG4%
POTASSIUM 54MG2%
CARBOHYDRATES 4G1%
FIBER 1G4%
SUGAR 1G1%
PROTEIN 2G4%
VITAMIN A 165IU3%
VITAMIN C 4.7MG6%
CALCIUM 29MG3%
IRON 0.2MG1%

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