We had friends over for the Olympic Opening Ceremonies on Friday night. We decided to do a bunch of fun appetizers instead of a sit down dinner. I thought roasted tomatoes and feta cheese would make excellent mini tomato tarts. These little tarts were so simple to make, had very little clean up and were a huge hit with everyone. I loved the flavor of the salty cheese, sweet tomato and balsamic vinegar, and the flaky phyllo. They were really delicious.Roasted Tomato and Feta Cheese Mini Tarts: Recipe and photos by For the Love of Cooking.net
- 1 tbsp of olive oil
- 15 cherry tomatoes
- Dried basil, to taste
- Sea salt and freshly cracked black pepper, to taste
- 1-2 tbsp balsamic vinegar
- 15 mini phyllo shells
- Feta cheese
Preheat the oven to 375 degrees. Place the tomatoes and olive oil in a baking dish, season with dried basil, sea salt and freshly cracked pepper, to taste then toss to coat. Place in the oven and roast for 20-30 minutes. Remove from the oven and drizzle with the balsamic vinegar and gently shake to coat.
Place the phyllo cups onto a baking sheet covered in a silpat mat. Pour a teaspoon of feta cheese into each phyllo cup then place in the oven and bake for 5-6 minutes. Remove the cups from the oven and place a tomato in each phyllo cup. Drizzle the remaining balsamic vinegar (from the bottom of the baking dish) on top of each tomato. Serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net