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Margherita Pizza Cups
Submitted by Becca @ Amuse Your Bouche on March 22, 2012 in Appetizers, Canapes
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 4 whole Sheets Spring Roll Wrappers Or Filo Pastry
- 4 whole Cherry Tomatoes, Halved
- 2-⅛ ounces, weight Mozzarella Cheese, Cut Into 1cm Cubes
- 8 whole Small Fresh Basil Leaves
Preparation Instructions
Preheat the oven to 200°C (Gas Mark 6 / 400°F) and lightly grease 8 cups of a cupcake tray (spray oil is ideal for this).
Cut the pastry into 16 squares, each measuring 2-3 inches. Put 2 squares together, one at an angle so they form an 8-pointed star. Press this into a cup of the cupcake tray, and press down so it takes the shape of the cup. Repeat with the remaining squares of pastry.
In each pastry cup, add a cherry tomato (I halved mine, but you don’t have to), a cube of mozzarella and a fresh basil leaf.
Bake for 10-15 minutes, until the pastry is crispy and the cheese is melted and slightly browned. Once cooked, leave in the cupcake tray for a couple of minutes before lifting them out.
