Caprese Appetizer Shells

Name: Caprese Appetizer Shells
Yield: 15 servings of 1 appetizer
Ingredients: 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

A one-bite spin on a classic caprese salad!

Ingredients

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

Directions

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.
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 and garnish with basil.