Ingredients
Scale
- 1/2 cup ricotta cheese
- 2 Tbsp grated parmesan cheese
- 2 Tbsp grated mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp chopped basil
- salt and pepper to taste
- 10 sheets phyllo dough, fresh or thawed from frozen
- 4 Tbsp unsalted butter, melted
- 12 cherry tomatoes, halved
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the ricotta, parmesan, mozzarella, garlic powder and basil.
- Add salt and pepper to taste. Set aside.
- On a clean work surface, lay down one sheet of phyllo dough and lightly brush it with melted butter.
- Lay another sheet of phyllo dough on top and brush with butter again. Repeat until it is five layers high.
- Brush the final layer with butter and then cut it into 2″ squares.
- Using a 24 cup mini muffin pan, line every other cup with the phyllo dough, pressing it into the bottom and sides.
- Drop about a tsp of the ricotta mixture into each cup, then top with a tomato half sliced side down.
- Bake for 8-10 minutes, or just until the dough puffs up and browns.
- Remove and let cool on a rack while you repeat steps 4-9.
- These are best served warm right away.
Notes
tools
- small bowl
- pastry brush
- 24 cup mini muffin pan
- wire rack
To make the same amount of larger cups in a regular muffin pan, double the ricotta mixture and amount of phyllo dough. Cut into 5″ squares and place 1 Tbsp of ricotta in each cup instead. Top with halves of plum or roma tomatoes and bake the same amount of time, 8-10 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Oven
- Diet: Vegetarian
Nutrition
- Serving Size: 3-4 cups