Easy Caprese Cups (Phyllo Cups)

Mini phyllo cups filled with cherry tomatoes, fresh mozzarella balls, and basil for a light and easy caprese appetizer.

Course Appetizer

Cuisine Italian

Keyword Caprese Cups

Prep Time 10

Assembly Time 10

Total Time 20

Servings

Calories 74kcal

Author Tina Frank

Remove phyllo cups from the freezer and let them sit at room temperature while you prep (they thaw fast).
In a medium bowl, toss together the quartered cherry tomatoes with a pinch of kosher salt and a few grinds of black pepper. Taste and adjust.
Spoon a generous mound of that Caprese mix into each phyllo cup. Add a mozzarella ball and a basil leaf to each cup.
Right before serving, drizzle with balsamic glaze. Don’t soak them ahead of time or the cups get soggy. Serve immediately and watch them disappear!

Use snack-size fresh mozzarella balls (or quartered if larger) so each caprese cup gets that creamy bite.
Choose a pint of cherry tomatoes or grape tomatoes that are firm and sweet for the best results.
Let the phyllo cups thaw just enough to handle, but keep them crisp for the cup shape rather than soggy shells.
Drizzle the balsamic glaze right before you serve so it stays fresh and the cups stay crisp.
If you want a little bit of heat, sprinkle very lightly with red pepper flakes right before serving.