Easy Caprese Phyllo Cups

When I lived in Italy, I used to make caprese salad by picking warm tomatoes from my garden and slicing them. Topping the tomatoes with creamy mozzarella, fresh basil and savory balsamic glaze, I enjoyed this dish with a side of chicken, which was perfect for dinner.

Traditionally, caprese salad is arranged on a platter and drizzled with olive oil and balsamic vinegar. What makes these Easy Caprese Phyllo Cups unique is that they can be prepared quickly and eaten without hassle. With just one bite, you’ll experience all the delicious flavors the Italian salad has to offer.

Not only is this recipe simple, it’s also portable and ready to serve. The only catch is that you’ll want to serve them immediately to prevent the cups from getting too soggy.

Prepping the Ingredients

Before you assemble the caprese, you’ll want to ensure that the cups are thawed to room temperature.

Since this is a quick appetizer to make, in approximately 15 minutes, there is little to prepare besides the minimal chopping of the ingredients. 

Although traditional caprese salad calls for regular tomatoes, we recommend using grape tomatoes with this recipe. Cherry-sized may also be used, if grape-sized are unavailable.

Start by dicing the grape tomatoes with the Santoku-Style Cheese Knife.

Fresh and authentic mozzarella is the key to making this appetizer fill your taste buds with flavor. The best tends to be the kind that is packed in liquid, to ensure its high quality and soft texture. Using the Traditional Cheese Knife, dice the cheese.

The fresh basil is the last ingredient to be chopped. When choosing it, the bigger the leaf, the better.

Chiffonade the leaves using the 7-5/8" Petite Chef, to be used later for the garnish.

Making the Cups

In a small- or medium-sized bowl, toss together diced tomatoes and mozzarella with the herb-infused olive oil. If herb-infused olive oil is unavailable, you may also use regular olive oil and a sprinkle of Italian seasoning to enhance its flavor.

With the phyllo cups ready, use a Stainless Teaspoon to fill each cup with an equal amount of the tomato mixture.

Sprinkle the cups with the chiffonade basil. You may choose to sprinkle them all at once or one at a time, depending on the level of detail you’re aiming to achieve.

Last but not least, drizzle the cups with balsamic vinegar glaze. What makes balsamic glaze great is its syrup-like texture and tangy flavor. You can also make balsamic glaze at home by taking a cup of balsamic vinegar and bringing it to a low boil. This process makes the vinegar both thicker and a bit sweeter.

Once you’ve completed this recipe, serve the cups immediately to prevent them from getting soggy. However, once you serve them, they’ll likely be gone before they even begin to saturate. Be prepared to make a second batch. Enjoy!