These tasty Tomato-Artichoke Bruschetta Phyllo Cups are a refreshing savory to place on your summer tea menus.
Tomato-Artichoke Bruschetta Phyllo Cups
Yield: 30
Ingredients
- 1 cup finely chopped Campari tomatoes
- ⅓ cup finely chopped canned artichokes
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely chopped fresh oregano
- ⅛ teaspoon finely minced fresh garlic
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 30 mini phyllo cups*
- Garnish: fresh oregano sprigs
Instructions
- In a small bowl, combine tomatoes, artichokes, vinegar, parsley, olive oil, oregano, garlic, pepper, and salt, stirring well. Fill phyllo cups with bruschetta mixture.
- Garnish each cup with an oregano sprig, if desired.
- Serve immediately.
Notes
Make-Ahead Tip: Bruschetta mixture can be prepared a couple of hours before serving. (Add salt just before serving since salt can cause mixture to become watery.) Store in a covered container in the refrigerator. Fill phyllo cups just before serving.
*We used Athens Mini Fillo Shells.
*We used Athens Mini Fillo Shells.
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