Tomato Jam & Whipped Feta Phyllo Cups

 

Ingredients:

12 mini phyllo cups

1 cup cherry tomatoes, halved

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1/2 teaspoon honey

Salt and black pepper to taste

1/2 cup feta cheese, crumbled

2 tablespoons Greek yogurt

1 teaspoon lemon juice

Fresh basil leaves for garnish

Directions:

Preheat oven to 350°F (175°C).

In a small skillet, heat olive oil over medium heat. Add

cherry tomatoes and cook for 5–7 minutes until softened.

Stir in balsamic vinegar, honey, salt, and black pepper.

Cook for another 2 minutes. Remove from heat and let

cool slightly.

In a small bowl, combine feta cheese, Greek yogurt, and

lemon juice. Whip until creamy and smooth.

Spoon a small amount of tomato jam into each phyllo

cup. Top with whipped feta mixture.

Garnish with fresh basil leaves and serve immediately.