Bruschetta Phyllo Cups with Whipped Feta and Basil

I was looking for an easy no cook appetizer when I found this recipe on the Peas and Crayons food blog.  Check her out HERE.  She’s got some great recipes and fabulous ideas.  I always love using the mini phyllo cups for both appetizers and desserts.  They are so easy to use and provide a lovely presentation.  This recipe is much like miniature Caprese, except the mozzarella cheese is replaced with a delightful whipped feta.  They come together quickly, taste so fresh and summery and were a huge hit with everyone the night I served them. 

Ingredients

25 phyllo cups

30 cherry or grape tomatoes

2-3 tablespoons balsamic glaze

Fresh basil for garnish

Whipped Feta Ingredients:

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

Directions:

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 very small 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.  

NOTE – you can make the whipped feta earlier in the day, or even the day before.  Place in fridge until ready to use.  You’ll want to take it out of the fridge and allow to come to room temperature before using.

For the bruschetta topping, chop 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. Before serving, drizzle with balsamic glaze. Enjoy!

NOTE: you can assemble the cups an hour or two before serving.  But, much longer than that I would worry about the cups getting soggy.  If making ahead of time – wait to drizzle with the balsamic glaze until just before serving.

Homemade Balsamic Glaze Recipe

Feel free to pick up some balsamic glaze at the grocery store (you can find it near the balsamic vinegar and oils) or make your own at home!

For homemade balsamic glaze, mix 1 cup of your favorite balsamic vinegar with 1/4 cup brown sugar in a medium saucepan. Bring to a boil, then simmer until reduced by half, approx. 20 minutes. Sauce will thicken a bit more as it cools. Cool and store in the fridge for all your drizzling needs!  

If you don’t want to make that much glaze – remember it is 1-part brown sugar to 4 parts balsamic vinegar.  i.e., 1 tablespoon brown sugar to 4 tablespoons balsamic vinegar.

Click here for printable recipe.