Mini Bruschetta
5 minutes
Prep Time
10 minutes
Cook Time
30
Servings
Flaky phyllo shells are the perfect vessel for these delicious appetizers that can be passed or picked up.
Ingredients
1 can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained
- 1 cup shredded mozzarella cheese
- 2 packages mini phyllo shells
- 4 tablespoons chopped fresh basil
Instructions
Step one
Preheat oven to 350° F.
Step two
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.
Step three
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.
Step four
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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