On the surface bruschetta seems stupid simple. Just tomatoes, basil, garlic and some seasoning served on toasty bread, what could be easier? Lots of things, according to this Telegraph article. The author’s underlying point is that the quality of ingredients is paramount – with which I wholeheartedly agree. When a dish contains a bare minimum of ingredients, it’s absolutely important to select the best quality that you can afford to ensure that the dish shines. Fortunately, I live in a top tomato-producing country. I’ve seen more varieties to tomatoes here in Spain than I’ve ever seen in my life, including some local Spanish varieties that sell for upwards of 4 euros per kilo.

My husband, being Spanish, loves anything tomato-basil-garlic-based. Practically every meal he prepares includes pa amb tomaquet: toasted bread rubbed with a clove of garlic and tomato, then drizzled with olive oil and sprinkled with salt and pepper – basically bruschetta’s (as North Americans know it) cousin. What I’ve learned from my research into the origins of bruschetta is that it’s much more complex than just tomatoes on toast as we are accustomed to in North America. Although I’ve learned that tomatoes are not the only ingredient which can top a bruschetta, in this recipe I’ve prepared the more familiar tomato bruschetta in a more finger food-friendly way.

I must admit that I’ve never found bruschetta to be that practical, as each bite sends tomato bits tumbling back down onto the plate and juice running down my chin. Phyllo pastry cups make the perfect container for chopped tomatoes, and therefore these phyllo bruschetta cups are great to serve as appetizers or finger food during a party. I’ve tried this recipe in a variety of ways – roasting the tomatoes in the oven, cutting the tomates in half, chopping the tomatoes finely – and they’ve all been good. Feel free to prepare the tomatoes to your liking before mixing with the other ingredients and filling the cups.

Bruschetta Phyllo Cups

Yield: Makes 12 cups

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 30 minutes

Serve this super cute twist on bruschetta at your next party!

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Ingredients

• 4 sheets of phyllo pastry
• 2 tablespoons Olive oil
• 2 cups cherry tomatoes
• 3 tablespoons basil, chopped
• 1 shallot, chopped
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Start by preparing the phyllo cups. Place one sheet of phyllo pastry on the counter and brush the entire surface with olive oil. Keep the remaining phyllo pastry covered with a damp towel while you work to prevent it from drying out. Place a second sheet of pastry on to of the first sheet and brush with olive oil. Continue until you have four layers of phyllo pastry. Brush the top layer of phyllo pastry with oil as well.
2. Cut the pastry into 10 cm (4 inch) squares. The easiest way to cut phyllo pastry is with scissors. Place each square into a muffin tin. Bake in a 160 degree Celsius (320 Fahrenheit) oven until golden brown, about 5 – 10 minutes.
3. Meanwhile, prepare the tomatoes by cutting them in half or chopping them finely, as you prefer. Mix in all the remaining ingredients and allow to rest for 10 minutes for the flavours to blend.
4. When the phyllo cups are cool enough to handle, remove from the muffin tin and spoon the tomato mixture into each one and serve.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 73Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gSodium: 51mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

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