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 cleanup, 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:
- 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
How to Make Roasted Tomato and Feta Cheese Mini Tarts
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 into the oven and roast for 20-30 minutes. Remove from the oven and drizzle with the balsamic vinegar and gently shake to coat.
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