Caprese Appetizer Shells
A one-bite spin on a classic caprese salad!
- 3 oz (90 g) mozzarella cheese
- 1 pkg (1.9 oz/54 g) frozen prepared mini phyllo shells
- 2 plum tomatoes
- 1 tbsp (15 mL) Sweet Basil Rub
- 1/4 cup (50 mL) Cherry Balsamic Vinegar (see Cook’s Tip)
- 2 tbsp (30 mL) thinly sliced fresh basil leaves
Preheat oven to 400°F (200°C). Cut cheese into fifteen ½-in. (1-cm) cubes using Easy Release Cheese Knife.
Arrange phyllo shells on Medium Sheet Pan. Place one cheese cube into each shell.
Bake 8-10 minutes or until cheese is melted.
Cut tomatoes into quarters lengthwise; core and remove seeds using the Core & More. Coarsely chop tomatoes using Manual Food Processor.
Carefully remove blade from processor bowl. Mix rub into tomatoes in processor bowl; set aside.
Add vinegar to Small Batter Bowl. Microwave, uncovered, on HIGH 2-3 minutes or until mixture is thick, syrupy and reduced to about 2 tbsp (30 mL).
Remove pan from oven. Using Small Scoop, top each phyllo shell with about 2 tsp (10 mL) of the tomato mixture.
Drizzle phyllo shells with vinegar glaze and garnish with basil.
- 15 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 40, Total Fat 2.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 4 g, Fiber 0 g, Protein 1 g
Regular balsamic vinegar can be used in the recipe. Add 2/3 cup (150 mL) balsamic vinegar to the Small Batter Bowl. Microwave, uncovered, on HIGH 6-8 minutes or until mixture is thick, syrupy and reduced to about 2 tbsp (30 mL).
This recipe can be easily doubled and baked on the Large Sheet Pan.