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
  • 2 tbsp (30 mL) Cherry Balsamic Vinegar or your favorite balsamic vinegar
  • 2 tbsp (30 mL) thinly sliced fresh basil leaves


  1. Preheat oven to 400°F (200°C). Cut cheese into fifteen ½-in. (1-cm) cubes using Easy Release Cheese Knife

  2. Arrange phyllo shells on Medium Sheet Pan. Place one cheese cube into each shell. 

  3. Bake 8-10 minutes or until cheese is melted. 

  4. Cut tomatoes into quarters lengthwise; core and remove seeds using the Core & More. Coarsely chop tomatoes using Manual Food Processor

  5. Carefully remove blade from processor bowl. Mix rub into tomatoes in processor bowl; set aside. 

  6. Remove pan from oven. Using Small Scoop, top each phyllo shell with about 2 tsp (10 mL) of the tomato mixture.  

  7. Drizzle phyllo shells with vinegar and garnish with basil. 


  • 15  servings of 1 appetizer

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 

Cook's Tips:

This recipe can be easily doubled and baked on the Large Sheet Pan.

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