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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pints - grape tomatoes, chopped and drained of extra juice
  • 5 - fresh basil leaves, sliced into thin ribbons
  • 4 ounces - part-skim mozzarella cheese
  • 1 cloves - garlic, cut in half
  • 1 teaspoons - olive oil
  • - salt and freshly ground black pepper, to taste
  • 30 - phyllo cups (see note)
  • Directions:

    In a small bowl, toss the chopped tomatoes with the basil leaves.

    Slice the cheese into 1/4-inch slices and rub both sides of each slice with the cut edge of a garlic clove half. Then dice the slices into small cubes and toss with the tomatoes.

    Stir in the olive oil; season to taste with salt and pepper.

    Before serving, spoon about 1 tablespoon of the tomato mixture into each phyllo cup.

    Brief Description

    Phyllo cups filled with tomatoes, basil, and mozzarella.

    Main Ingredient:

    phyllo cups

    Category:  Appetizers

    Cuisine:  American

    Prep Time: 25 min


    Phyllo cups can be found in the frozen food section. Athens brand Mini Fillo Shells are sold 15 to a box. You can use them straight out of the freezer; they warm quickly to room temperature.


    Cox News Service / New York Times

    Posted By:


    Posted On:

    March 10, 2016

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