Mini Caprese Cups

Sparkling, summery caprese salad stuffed right into a mini phyllo cup and drizzled with balsamic glaze! An clean to make one chew appetizer!

Satisfied Monday friends! i'm hoping you all had a incredible weekend and with a bit of luck many of you have a quick paintings week as well. My weekend changed into filled with jogging, biking, pulling weeds, and running in my vegetable lawn. Permit’s speak approximately weeds for a minute. Why are they vital other than to trojan horse the crap out of you? Our side yard is the forgotten area on our property and it’s here that the weeds want to develop and spread like the plague.

Mini Caprese Cups

Mini Caprese Cups are really half a cherry tomato, a small basil leaf, and a half of or whole mini mozzarella ball organized in a mini phyllo cup. If you’ve never used fresh mozzarella you are in for a treat. The taste is incomparable to the regular block mozzarella and I promise you'll like it! as soon as all of the cups are crammed I sprinkle them with salt, pepper, and a drizzle of balsamic glaze. It’s the correct summery one chunk appetizer that can be made in 15 minutes or less.

Mini Caprese Cups

INGREDIENTS :

  • 15 mini phyllo cups
  • 8 mini fresh mozzarella balls, halved
  • 8 cherry or grape tomatoes, halved lengthwise
  • 15 small basil leaves
  • Balsamic glaze for drizzling, (I used the balsamic glaze recipe drizzled on this pizza)
  • Kosher salt and fresh cracked black pepper for sprinkling on top

INSTRUCTIONS :

  1. Arrange half of a cherry tomato, half of a mini mozzarella ball, and one small basil leaf in each mini phyllo cup.
  2. Sprinkle kosher salt and fresh cracked black pepper over the tops of the mini caprese cups.
  3. Drizzle balsamic glaze over the tops of the mini caprese cups.
  4. The mini caprese cups are best if eaten within an hour after making them to prevent the phyllo cups from becoming soft.

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