Mini Caprese Cups are a quick and easy appetizer and perfect for those summer tomatoes! Tomatoes, basil, and mini mozzarella balls are tossed in olive oil, salt and pepper and put into mini phyllo shells. Top them with a drizzle of balsamic glaze and watch your guests devour them!
This recipe and photos have been updated since their original post date on 6/29/2015
Summer is one of my favorite times to entertain. I love being able to host a party outside on a warm summer evening and serve small bites that easy to make, serve and eat.
These mini caprese cups are best to make during the summer months when tomato season is at it’s peak. However, that’s not to say you can’t make them anytime throughout the year, you may just need a little extra balsamic glaze to sweeten them up.
Ingredients For Mini Caprese Cups
- phyllo shells
- mini mozzarella balls
- olive oil
- balsamic glaze
How to Make Mini Caprese Cups
If you’re looking for an easy appetizer, this is it. No cooking and no special tools needed to prepare it. Just grab a knife, a bowl and a spoon and you’ll be set!
Start by dicing the tomatoes. If the tomatoes you’re using have a ton of seeds I recommend removing some of them. Chop or chiffonade the basil and add it along with the tomatoes to a large bowl.
You have a few options when it comes to the fresh mozzarella balls. I like to use the extra small size sometimes called fresh mozzarella pearls. I like this size because I don’t need to cut them smaller.
If you can’t find this extra small size you can also use the next size up called ciliegine mozzarella. I recommend cutting them into halves or quarters. You can also buy a single ball of fresh mozzarella and dice it.
Once the tomatoes, basil and mozzarella are in the bowl, drizzle in some olive oil and season the caprese salad liberally with salt and pepper. Spoon equal amounts of the filling into the phyllo shells and then drizzle them with balsamic glaze. Quick and easy and ready in 15 minutes!
Frequently Asked Questions
I don’t recommend assembling the mini caprese cups until you are ready to serve them. The longer the filling sits in the phyllo shell the softer the shell will become.
The filling can be made earlier in the day. The further ahead of time the filling is made the more juices the tomatoes will release. You’ll want to avoid putting too much of the juice into the phyllo cups so they don’t get soggy.
Yes. If you can only get block style mozzarella, just dice it into small cubes and add it to the tomato basil mixture.
Any variety of tomatoes will work, but I like to use cherry tomatoes and either halve or quarter them depending on their size. I find them to generally be the sweetest year round. Roma tomatoes, plum tomatoes and tomatoes on the vine will all work. I would skip the beefsteak tomatoes, I find them to have very little flavor.
More Easy Appetizers
- Grilled Peach and Burrata Crostini
- Sun Dried Tomato Pesto Goat Cheese Bites
- Baked Brie and Fig Jam Bites
- Mexican Corn and Green Chile Dip
- Baked Buffalo Chicken Wonton Cups
- 1 cup diced tomatoes
- 1/2 cup mini mozzarella balls
- 1 tablespoon finely chopped basil
- 1 1/2 teaspoons olive oil
- Kosher salt and fresh ground black pepper to taste
- 15 mini phyllo shells
- Balsamic glaze
- Combine the tomatoes, basil, mozzarella balls, salt, pepper and olive oil in a bowl. Stir until coated then taste for seasoning.
- Spoon equal amounts of the filling into each of the mini phyllo shells. Drizzle with balsamic glaze and serve immediately. Best if made and served right away to prevent the phyllo cups from becoming soft.
Amount Per Serving: Calories: 55Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 75mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 2g