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Creamy Bruschetta Bites, Parmesan cream cheese piped into phyllo cups and topped with tomato basil bruschetta!
Welcome to the Christmas series! I know, we are early but once again it’s to help you get your holiday menus together! I love appetizers. To me they are always so fun and I love having a variety of foods set out to nibble on. The best part about appetizers is you can mix and match a bunch of different cuisines to suit your guests preferences. I just think these mini creamy bruschetta bites are soooo adorable and you can make them super quick!
Grape tomatoes are marinated in a balsamic vinaigrette with fresh torn basil atop Parmesan cream cheese all in these adorable phyllo cups! They are a little bite of creamy Heaven. Everyone will love them!
Creamy Bruschetta Bites
Ingredients
- 4 oz cream cheese softened
- 1 Tbls Parmesan cheese finely grated
- 1/2 pint grape tomatoes sliced thinly
- 1/4 tsp minced garlic
- 1 Tbls balsamic vinegar
- 1 Tbls olive oil
- 1/2 tso whole grain mustard
- 1/2 tso granulated sugar
- 3 large basil leaves torn
- 15 phyllo cups found in the frozen foods aisle
- salt and pepper to taste
Instructions
- Begin with the marinade. Add the olive oil, balsamic, garlic, mustard and sugar to a bowl and whisk to combine.
- Add in the sliced tomatoes and torn basil. Mix together, taste and add salt and pepper to your taste. Set aside in the fridge until ready to serve.
- Place softened cream cheese in a small bowl and with a fork break it up until smooth. Add in the Parmesan cheese and salt and pepper to taste. Mix to combine thoroughly. Place mixture into a piping bag or a plastic bag with the tip cut off. Pipe cream cheese mixture into phyllo cups distributing the mixture evenly.
- Top the cream cheese with the tomato bruschetta mixture, serve immediately and enjoy!
Nutrition
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Step by Step Directions
Begin with the marinade. Add the olive oil, balsamic, garlic, mustard and sugar to a bowl and whisk to combine.
Add in the sliced tomatoes and torn basil. Mix together, taste and add salt and pepper to your taste. Set aside in the fridge until ready to serve.
Place softened cream cheese in a small bowl and with a fork break it up until smooth. Add in the Parmesan cheese and salt and pepper to taste. Mix to combine thoroughly. Place mixture into a piping bag or a plastic bag with the tip cut off.
Pipe cream cheese mixture into phyllo cups distributing the mixture evenly.
Top the cream cheese with the tomato bruschetta mixture, serve immediately and enjoy!
YUM, these cuties are just bursting with flavor!
AND, do you like how they are red and green for Christmas!!?! Okay, maybe I’m just a little too excited but Christmas is coming you guys, YAY!!!
LOL, welp I hope you enjoyed today’s recipe! I hope you are liking these easier recipes, you all really seam to enjoy them!
Don’t forget to check out Parrish’s recipe for Veggie Christmas Tree Crescents:
If you liked this post, check out these others by clicking on the images:
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Oooh, such delicious summer flavors! Perfect for entertaining—I will use this recipe again and again!
I made these for my reading group and they were a massive success! Thank you.
So fresh and delicious 😀
WOO HOO! I love comments like this, thanks soooo much Maria!!
Hi Dana, I made these as a Thanksgiving appetizer and they were a Huge hit! These are so delicious and super easy to make and I can’t wait to make them again for Christmas. Thanks so much for this fantastic recipe even my Nana says it’s a keeper! Happy Holidays
Maria
Wow! This looks delicious! Thanks for sharing your yummy recipe at The Pin Junkie. Just wanted to let you know that it’s featured in a Thanksgiving recipe roundup at The Pin Junkie at http://www.thepinjunkie.com/2014/11/thanksgiving-recipes.html
ok THIS looks amazing! Great Tea Party Canape!
yum!!!