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These fun tomato ricotta phyllo cups are really easy to prepare and make the best appetizer for your next party or brunch.

Tomato Ricotta Phyllo Cups

These fun tomato ricotta phyllo cups are really easy to prepare and make the best appetizer for your next party or brunch.

  • Total Time: 25 minutes
  • Yield: 24 1x

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

  1. Preheat the oven to 375°F.
  2. In a small bowl, combine the ricotta, parmesan, mozzarella, garlic powder and basil.
  3. Add salt and pepper to taste. Set aside.
  4. On a clean work surface, lay down one sheet of phyllo dough and lightly brush it with melted butter.
  5. Lay another sheet of phyllo dough on top and brush with butter again. Repeat until it is five layers high.
  6. Brush the final layer with butter and then cut it into 2″ squares.
  7. Using a 24 cup mini muffin pan, line every other cup with the phyllo dough, pressing it into the bottom and sides.
  8. Drop about a tsp of the ricotta mixture into each cup, then top with a tomato half sliced side down.
  9. Bake for 8-10 minutes, or just until the dough puffs up and browns.
  10. Remove and let cool on a rack while you repeat steps 4-9.
  11. 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.

Nutrition

  • Serving Size: 3-4 cups

Keywords: tomato ricotta phyllo cups, flaky pastry bites with tomato