Tomato-Artichoke Bruschetta Phyllo Cups

Tomato-Artichoke Bruschetta Phyllo Cups

These tasty Tomato-Artichoke Bruschetta Phyllo Cups are a refreshing savory to place on your summer tea menus. 

Tomato-Artichoke Bruschetta Phyllo Cups
Yield: 30
  • 1 cup finely chopped Campari tomatoes
  • ⅓ cup finely chopped canned artichokes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon finely chopped fresh oregano
  • ⅛ teaspoon finely minced fresh garlic
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 30 mini phyllo cups*
  • Garnish: fresh oregano sprigs
  1. In a small bowl, combine tomatoes, artichokes, vinegar, parsley, olive oil, oregano, garlic, pepper, and salt, stirring well. Fill phyllo cups with bruschetta mixture.
  2. Garnish each cup with an oregano sprig, if desired.
  3. Serve immediately.
Make-Ahead Tip: Bruschetta mixture can be prepared a couple of hours before serving. (Add salt just before serving since salt can cause mixture to become watery.) Store in a covered container in the refrigerator. Fill phyllo cups just before serving.

*We used Athens Mini Fillo Shells.

From TeaTime July/August 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.