- 30
- 10 mins
- 35 mins
Ingredients
- 1 pint grape tomatoes, quartered
- 2 tablespoons extra-virgin olive oil, divided
- 6 ounces fresh mozzarella, chopped
- 4 fresh basil leaves, julienned
- Salt and pepper, to taste
- 2 boxes Mini Fillo Shells
Preparation
Step 1
Preheat the oven to 400°F.
Place the tomatoes in a baking dish. Add 1 tablespoon olive oil and toss the tomatoes to coat. Roast the tomatoes for 10 minutes. Stir the tomatoes and return them to the oven to roast an additional 10 minutes. Set the tomatoes aside to come to room temperature.
Turn the oven temperature down to 350°F.
Line a baking sheet with aluminum foil. Arrange the Mini Fillo Shells on the baking sheet and bake for 5 minutes to crisp them up. (The shells are pre-baked, so this step isn't mandatory, but I've found that it helps with the final texture of the bites.) Remove the shells from the oven and set aside.
In a large bowl, add the tomatoes, fresh mozzarella, basil, and the remaining 1 tablespoon of olive oil. Toss everything together and taste for seasoning. If desired, add salt and pepper, to taste.
Fill each Mini Fillo Shell with the tomato and cheese mixture and serve chilled or at room temperature.