Feta-Dill Tomato Bruschetta in Mini Filo Cups
Pair juicy tomatoes with feta and dill to create these tasty party bites that are sure to impress your guests. Easier to eat than traditional bruschetta, try them at your next gathering to make a big hit!
Servings: 15 servings
- 30 mini filo cups
- 5 medium plum tomatoes
- ½ cup crumbled feta cheese
- ¼ cup minced shallot
- 1 TB chopped fresh dill plus additional for garnish
- 2 tsp extra virgin olive oil
- ½ tsp red wine vinegar
- ¼ tsp kosher salt
- 1/8 tsp black pepper
- Preheat oven to 350 degrees. Bake filo cups for 5-6 minutes to lightly crisp. Cool to room temperature. Halve tomatoes lengthwise and use a teaspoon to scoop out and discard pulp and seeds. Dice tomatoes and toss with remaining ingredients. Fill cups with bruschetta and garnish with additional dill.
Calories: 700kcal | Carbohydrates: 74g | Protein: 28g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 1653mg | Potassium: 781mg | Fiber: 3g | Sugar: 11g | Vitamin A: 58% | Vitamin C: 51.5% | Calcium: 40.1% | Iron: 7.4%