Pesto Mozzarella Cups

Working with premade phyllo shells (sometimes labeled “fillo” in your grocers freezer) you can make some easy and tasty appetizers. I had purchased some locally-made pesto and had a bit of marinara that came with a calzone leftover. I picked up some “pearl” mozzarella balls at the store, along with the phyllo shells, and faster than you can recite Jabberwocky a tasty small bite was created.

Pesto Mozzarella Cups
Servings: 10-15 (figure 2 cups per person)
Prep time: 5 minutes
Total time: 15 minutes

Ingredients:

  • 2 pkgs phyllo cups
  • 1/2 cup pesto (store bought, locally bought, whatever you like)
  • 30 “pearl” mozzarella balls
  • 1/4 cup marinara sauce (again, whatever you like)

Directions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Remove the phyllo shells from the package to the baking sheet. Fill each shell with a scan 1/4 teaspoon of pesto.
  3. Top the pesto in each cup with a mozzarella ball. Spoon maybe a 1/4 teaspoon of marinara sauce over the mozzarella.
  4. Bake for about 10 minutes, rotating the baking sheet after 5 minutes. The shell should pick up a bit of color and the mozzarella should start to melt.

Notes:
I typically make these in 2 batches, starting the second batch when I notice that the plate holding the first batch is almost empty.

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