This is a classic combination and it is best with locally grown, fresh from the garden, tomatoes. This isn’t so much of a recipe as an assembly job.
Never, ever, refrigerate tomatoes. Refrigeration dulls the flavor and once dulled it will never return to it’s former glory. This warning holds true for this dish as well. Prepare it just before your meal and don’t stick it in the fridge.
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
- 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)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the phyllo shells from the package to the baking sheet. Fill each shell with a scan 1/4 teaspoon of pesto.
- Top the pesto in each cup with a mozzarella ball. Spoon maybe a 1/4 teaspoon of marinara sauce over the mozzarella.
- 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.
I typically make these in 2 batches, starting the second batch when I notice that the plate holding the first batch is almost empty.