Party Appetizers

Course: Appetizer

Cuisine: Italian

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: people

Calories: 85kcal

Author: Aleka Shunk

This Roasted Pepper Burrata Phyllo Cups are a deliciously easy cold appetizer to serve at any party! Crispy, flaky phyllo cups filled with creamy burrata cheese and roasted red peppers, your guests will devour these!

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Ingredients

8 oz roasted red peppers, jarred
2 oz burrata cheese
1 package Athens phyllo cups (15 count)
5 large basil leaves, chopped
2 tablespoon balsamic glaze, for drizzling

Instructions

Allow your phyllo cups to defrost before adding your filling.
Drain roasted peppers from its juice and chop finely.
Remove your burrata balls from the container and chop up (including outside). Add to a small bowl. Add ¼ teaspoon salt. Mix.
Fill each defrosted phyllo cups FULL with chopped peppers.
Add a dollop, about 1 tsp, of burrata to the top of each cup.
Garnish with freshly chopped basil leaves and drizzle with balsalmic glaze.

Notes

I get a small bottle of balsamic glaze from the store. It lasts a long time.
Click on this link to make your own balsamic glaze using balsamic vinegar and sugar.

Making These In Advance

I suggest pre-baking your phyllo cups to get them EXTRA crispy before filling. This will keep your cups as crispy as possible for as long as possible. Bake them at 350°F for 3-5 minutes until lightly browned. Then let cool and fill your cups before your ready to serve.

These should stay crispy for at least 2 hours with filling inside.

Try my Stuffed French Bread with Burrata if you want a similar appetizer!

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