Description
Crispy phyllo cups filled with creamy whipped feta and topped with sweet-tart tomato jam, perfect for appetizers or light bites.
Ingredients
Scale
For the Crust:
- 1 package (15 count) mini phyllo cups
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 lb cherry tomatoes, halved
- 1/4 cup sugar
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Place phyllo cups on a baking sheet and bake for 5-7 minutes until crisp. Let cool.
- In a food processor, combine feta, cream cheese, olive oil, and lemon juice. Blend until smooth and whipped. Set aside.
- In a saucepan over medium heat, combine cherry tomatoes, sugar, balsamic vinegar, oregano, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until tomatoes break down and mixture thickens into a jam-like consistency. Let cool slightly.
- Spoon a small amount of whipped feta into each phyllo cup, then top with a teaspoon of tomato jam.
- Garnish with fresh basil leaves and serve immediately.
Notes
You can customize the seasonings to taste.