Caprese Cups

 Store-bought , pre-made Phyllo Cups. Cherry Tomatoes. Mozzarella Balls. Salami. Basil. Any recipe that only requires 5 ingredients will get me on board any day.

Many bloggers will say “this recipe is sooooo easy, I swear!” Well, my friends, I have a story that proves these cups require the brain sophistication of a tadpole and can be made at a moment’s notice: My friend calls up and says “I got out of work early! Be there in a few!” Of course, I’m always happy to get a girl’s night going, but I had no food ready. Thankfully,  I had already chosen an simple appetizer to throw together: pull the phyllo cups out of the freezer; line them up on baking tray;  put a salami quarter, half a mozz ball and half a cherry tomato in each cup; top with sliced basil leaves (and a drizzle of olive oil). Done.    By the time my friend arrived, they were ready to be popped into the oven for 5-7 minutes. More time to eat (and drink wine!) and less time preparing food. I love the sound of that. TIP: To make the process even easier, check the salad bar or antipasto bar at your grocery store and grab a few spoonfuls of the tomato/mozzarella mix (if available). It’s a one-stop-shop for most of your ingredients!  

INGREDIENTS
frozen mini phyllo cups, 12 count
6 mozzarella balls, halved
6 cherry or grape tomatoes, halved
Salami rounds, quartered
basil leaves, sliced
Olive oil for drizzling

PREP
1. Your phyllo cups can be kept frozen or lightly defrosted while you’re preparing the cups.
Line the cups on a baking tray.
2. Line the bottom of the cups with slices of salami
3. Top the salami with half a tomato, half a mozzarella ball, basil and a drip of olive oil (unless you get the mixture from the store with dressing)
4. Pop the tray in the oven at 350 for 5-7 minutes until cups are warmed.

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