Cherry tomatoes, chopped

Fresh basil leaves, chopped

Mini mozzarella balls (bocconcini)

Salt and pepper to taste

Olive oil

Mini phyllo shells

Balsamic glaze

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In a medium bowl, combine chopped tomatoes, basil, mini mozzarella balls, salt, pepper, and olive oil. Stir gently to coat evenly. Adjust seasoning to taste.
Spoon equal portions of the tomato mixture into each mini phyllo shell.
Drizzle each filled phyllo cup with balsamic glaze.
Serve immediately to keep the shells crisp.

Garnish with a small fresh basil leaf for an attractive finish.

Use flavored olive oil (garlic or basil-infused) for enhanced flavor.

Substitute balsamic glaze with honey for a sweet contrast.

Add a pinch of red pepper flakes to the tomato mix for heat.

Use gluten-free phyllo shells for a gluten-free version.

Prepare tomato mixture up to 1 day ahead, but fill shells just before serving.