Crispy Phyllo Cups with Herbed Ricotta and Roasted Tomatoes

Ingredients

• 8 sheets phyllo dough sheets
• 4 tbsp butter, melted
• 1 cup ricotta cheese
• ¼ cup parmesan cheese, grated
• ½ cup fresh basil and parsley, chopped, divided
• 2 cloves garlic, minced
• 1.5 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. 2

   Mix ricotta, parmesan, half the herbs, garlic, salt, and pepper in a bowl until smooth.

3. 3

   Toss cherry tomatoes with olive oil, salt, and pepper on the baking sheet.

4. 4

   Brush both sides of each phyllo sheet lightly with melted butter.

5. 5

   Press each buttered sheet into a muffin cup (6-cup muffin tin). Bake until golden, ~12 minutes.

6. 6

   Add tomatoes to the oven (same rack) when phyllo cups have 5 minutes left. Roast until tomatoes soften.

7. 7

   Remove phyllo cups from muffin tin. Cool for 2 minutes until crisp.

8. 8

   Fill each cup with ricotta mixture, top with roasted tomatoes and remaining fresh herbs.

9. 9

   Serve warm or at room temperature.

Tools you’ll need

• baking sheet
• parchment paper
• 6-cup muffin tin
• small mixing bowl
• pastry brush
• measuring spoons and cups

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