Hot Caprese Phyllo Cups with Ricotta & Pine Nuts

Serves: 12

Ingredients

 
• 1 pkg. (15 count) mini phyllo shells
• 1 cup ricotta cheese (whole milk for best creaminess)
• 2 tbsp cream
• 1 tbsp extra virgin olive oil
• 1 tsp lemon zest
• ¼ tsp salt
• 1⁄8 tsp black pepper
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh basil, thinly sliced
• 2 tbsp toasted pine nuts
• balsamic glaze, for drizzling

Directions

 
1. Preheat the oven to 375ºF. Arrange the phyllo cups on a parchment-lined baking sheet.
2. Combine the ricotta, cream, olive oil, lemon zest, salt, and pepper. Blend until smooth, about 1 minute. Add the pine nuts and transfer to a piping bag.
3. Pipe the ricotta mixture or spoon into each shell and top with cherry tomato halves.
4. Bake for 10–12 minutes, or until the tomatoes soften.
5. Remove from the oven. Sprinkle with fresh basil and drizzle lightly with balsamic glaze.
6. Enjoy immediately while the cups are crisp an