Mini Caprese Cups
These Mini Caprese Cups are an easy appetizer recipe made with juicy cherry tomatoes, creamy mozzarella, fresh basil, and crispy phyllo shells. Everything is tossed together with olive oil and finished with a drizzle of balsamic vinegar for a fresh, flavorful bite.
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I love serving them for summer gatherings, potlucks, baby showers, and even holiday parties because they’re easy to grab and eat. Since they’re bite-sized, they also work really well for appetizer tables.
They pair really well with other easy appetizers like Crostini Appetizer or Spinach Artichoke Dip for a simple party spread.
How to Make Mini Caprese Cups
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Line a tray or baking sheet with parchment paper.
2. Cut the tomatoes and mozzarella into quarters and place them in a medium bowl.
3. Slice the basil into thin strips and cut larger pieces in half, then add to the bowl.
4. Drizzle the olive oil over the mixture and gently toss to combine.
5. Divide the mixture between the phyllo shells. Add about 2 mozzarella quarters and 2 tomato quarters to each shell.
6. Drizzle the tops with balsamic vinegar.
Serve & Enjoy!
Serve right away since the shells can become soggy if they sit too long.
Important Recipe Notes
- These mini cups are best served immediately after assembling. The phyllo shells can soften if they sit too long with the tomato mixture inside.
- Drain the mozzarella well: If your marinated mozzarella balls have extra oil, lightly drain them before mixing so the filling doesn’t become too oily.
- Cut ingredients small: Quartering the tomatoes and mozzarella helps them fit perfectly inside the phyllo shells and makes them easier to eat in one bite.
- Use fresh basil: Fresh basil really adds the best flavor to this recipe. Dried basil won’t give the same fresh taste.
- Assemble just before serving: You can prep the tomato, mozzarella, and basil mixture a few hours ahead and keep it in the fridge. Just spoon it into the phyllo shells when you’re ready to serve.
- Add the balsamic last: Drizzle the balsamic vinegar right before serving so the shells stay crisp and the flavor stays fresh.
- Optional garnish: For a pretty presentation, you can add a tiny basil strip or a light extra drizzle of balsamic glaze on top.
Mini Caprese Cups
Ingredients
- 15 cherry tomatoes quartered
- 15 marinated mozzarella balls quartered
- 4 large basil leaves sliced into strips
- 2 tbsp olive oil
- 30 phyllo shells
- 2 tbsp balsamic vinegar
Instructions
- Line a tray or baking sheet with parchment paper.
- Cut the tomatoes and mozzarella into quarters and place them in a medium bowl.
- Slice the basil into thin strips and cut larger pieces in half, then add to the bowl.
- Drizzle the olive oil over the mixture and gently toss to combine.
- Divide the mixture between the phyllo shells. Add about 2 mozzarella quarters and 2 tomato quarters to each shell.
- Drizzle the tops with balsamic vinegar.
- Serve right away since the shells can become soggy if they sit too long.
