Crispy Phyllo Cups with Herbed Ricotta and Roasted Tomatoes
Golden-baked phyllo cups filled with creamy herbed ricotta, topped with warm roasted tomatoes and fresh basil. An elegant appetizer or light dinner that looks restaurant-worthy but takes under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 245
- Protein
- 9g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Mix ricotta, parmesan, half the herbs, garlic, salt, and pepper in a bowl until smooth.
Step 3
Toss cherry tomatoes with olive oil, salt, and pepper on the baking sheet.
Step 4
Brush both sides of each phyllo sheet lightly with melted butter.
Step 5
Press each buttered sheet into a muffin cup (6-cup muffin tin). Bake until golden, ~12 minutes.
Step 6
Add tomatoes to the oven (same rack) when phyllo cups have 5 minutes left. Roast until tomatoes soften.
Step 7
Remove phyllo cups from muffin tin. Cool for 2 minutes until crisp.
Step 8
Fill each cup with ricotta mixture, top with roasted tomatoes and remaining fresh herbs.
Step 9
Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- parchment paper
- 6-cup muffin tin
- small mixing bowl
- pastry brush
- measuring spoons and cups
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