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Bruschetta Cups

06:35 PM CDT on Tuesday, June 24, 2008

1 pint grape tomatoes, chopped and drained of extra juice
5 fresh basil leaves, sliced into thin ribbons
4 ounces part-skim mozzarella cheese
1 clove garlic, cut in half
1 teaspoon olive oil
Salt and freshly ground black pepper to taste
30 phyllo cups (see note)

In a small bowl, toss the chopped tomatoes with the basil leaves. Slice the cheese into ¼ -inch slices and rub both sides of each slice with the cut edge of a garlic clove half. Then dice the slices into small cubes and toss with the tomatoes. Stir in the olive oil; season to taste with salt and pepper.

Before serving, spoon about 1 tablespoon of the tomato mixture into each phyllo cup.

Makes 30 cups.

Note: Phyllo cups can be found in the frozen food section. Athens brand Mini Fillo Shells are sold 15 to a box. You can use them straight out of the freezer; they warm quickly to room temperature.

PER CUP: Calories 62 (27% fat) Fat 2 g (1 g sat) Cholesterol 2 mg Sodium 94 mg Trace fiber Carbohydrates 9 g Protein 2 g

SOURCE: Cox News Service/The New York Times

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