- 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.